Black & White cookies are absolutely my kids favorite cookies. They are a New York institution but I am unsure how popular they are outside of the Northeast. A few weeks ago, I found a recipe for Black & White cookies in Martha Stewart's Baking Handbook, I knew I had to make them. I thought it would be complicated but aside from having to ice them with a steady hand, making them was pretty straight forward, especially for a novice baker like myself. My son commented they were the best black and white cookies he had ever had. Pretty high praise! These cookies get better the next day.
This recipe has shortening in it. I have seen a couple of other recipes for these cookies without the shortening; just using butter. I think I will try one of those next.
BLACK AND WHITE COOKIES
from Martha Stewart's Baking Handbook
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 Tablespoons) unsalted butter
- 1/2 cup vegetable shortening
- 1 cup plus 3 tablespoons sugar
- 2 large whole eggs plus 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1/4 cup heavy cream
- Black and White Icings (recipe follows)
Preheat the oven to 350ºF. Line two large baking sheets with parchment paper; set aside. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed until light and fluffy, about 3 minutes,scraping down the sides of the bowl as needed. Add whole eggs and egg yolk, one at a time; beat until combined after each addition. Beat in vanilla. Add the flour mixture in two batches, alternating with the cream. Beat until just combined (do not overmix).
Use a 1/4 cup measure ( I used an ice cream scoop) to scoop dough 3 inches apart onto prepared sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden and the centers are cakey and tender, 10 to 12 minutes (mine took 15- 17 minutes). Transfer parchment and cookies to a wire rack to cool for 10 minutes. Remove cookies from parchment and let cool completely.
On the flat side (bottom) of each cookie, use a small offset spatula to spread cholocalte icing over oe half of the cookie, creating a line straight down the center. Spread white frosting on the other half. Set cookies aside until icing is set, about 30 minutes.
Black and White Icing
- 4 cups confectioners' sugar
- 2 tablespoons plus 2 teaspoons light corn syrup
- 1 tablespoon plus 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons Dutch-process cocoa powder
Whisk sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a bowl until smooth. Add more water, if needed, until mixture is slightly thicker than honey. Set aside half of sugar mixture (for white icing). Stir cocoa into remaining sugar mixture to combine (for black icing); thin with water if needed. Use immediately.
