Wednesday, August 25, 2010

Mini Black and White Cookies

Another nice recipe came my way via and my tastebuds were peaked. One of my favorite bakery items is Black and White cookies. I don't frequent bakeries often but, when I do this is the treat I purchase. I have tried over the years to find what I would call the perfect one, but no such luck until now. I made a few minor changes to the original recipe and I believe this one is almost perfect.
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
6 tbs unsalted butter, softened
1/2 cup sugar
1 egg
3/4 tsp vanilla extract
1/3 cup milk
Preheat oven to 350 degrees. Line baking sheet with parchment. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of the mixer fitted with the paddle attachment, mixbutter until creamy, about 2 minutes. Add sugar; mix until fluffy, about 3 minutes. Mix in egg and vanilla. Mix in flour mixture, alternating with milk.
Roll tablespoons of dough into balls; place them 2" apart on baking sheet. Bake until bottoms are golden, about 10 minutes. Transfer to rack; let cool completely.
Icing ingredients:
1 cup powdered sugar
2 tsp light corn syrup
1 1/4 tsp fresh lemon or lime juice
2 tsp cocoa powder
1/4 tsp vanilla extract
Icing directions:
Whisk powdered sugar, corn syrup, lemon or lime juice, vanilla extract , and one tbs of waterin a smal bowl until smooth. You may need to add a bit more water to achieve a honey-like consistency. Transfer half to another bowl; add cocoa powder. Again you may need a bit more water.Spread white icing on half of each cookie's flat side, and cocoa icing on the other hal; let set 30 minutes.
I hope you enjoy this as much as we did! If you have a great black and white cookie recipe please share with me.


Vicki said...

Look delicious! Love black and white cookies.

HanaĆ¢ said...

Oooh yum. Reminds of me black-and-white cookies my mom used to make for us :o)

Btw, I just noticed your list of fav cookbooks. Although I like/own a lot of them, I really liked that Kaffeehaus is on your list too. I love that book.