While I was in New York recently, I was reminded of a treat I don't ever see out here on the West Coast -- Black and White Cookies! So, when I got back home to my kitchen, that was one of the first things I had to make. They were really very close to the real thing, of course no one that tried them in San Francisco would have known the difference... Can I get a witness??
(For the cake-like cookie, I used an old recipe my mom saved from Gourmet Magazine, that can now be found on epicurious)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
- Preheat oven to 350°F.
- Whisk together flour, baking soda, and salt in a bowl.
- Stir together buttermilk and vanilla in a cup.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
- Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
- Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. If you can stand the wait, cookies taste better if cooled without being chilled.
(I modified a recipe for Quick Poured Fondant Icing that I found on Wilton)
6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
3 ounces unsweetened chocolate, melted
- Place sugar in saucepan.
- Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F.
- Remove from heat; pour out half of the icing into a bowl and set aside (this will be your White Icing).
- With the remaining icing in the pan, stir in melted chocolate. If mixture is too thick, you can add up to 2 tablespoons of water.
To Assemble: Cover cookie tops use a spatula or pipe icing on with a decorating bag. Let set.