When people walk past bakery windows, they often notice cookies with black and white icing. If you have tasted them, you'll probably find that they taste delicious. If you want to make some of your own at home, these directions should you give these details.
Ingredients
- Yield : about 12 cookies, though may make more if you misjudge the size of the cookies.
- Prep time : About 2 hours
Cookies
- 1 3 / 4 cups all-purpose flour
- 1 / 2 tsp baking powder
- 1 / 2 tsp baking soda
- 1 / 2 tsp salt
- 10 Tbsp unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 1 / 3 cup sour cream
Icing
- 2 3 / 4 cup confectioners sugar
- 3-4 Tbsp milk
- 2 Tbsp light corn syrup
- 1 tsp pure vanilla extract
- 2 Tbsp unsweetened Dutch-process cocoa powder
Steps
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Prepare the oven and baking sheets.
- Preheat the oven to 350 °F (177 °C).
- Use parchment paper on the bottom linings of two baking sheets.
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Prepare some of the dry ingredients for the cookie itself. You will need to whisk together the flour, baking powder, baking soda, and salt until the ingredients are combined.Advertisement -
Add in the butter, granulated sugar until the mixture is light and fluffy.
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Combine into this mixture the eggs - one at a time - and the vanilla and beat the mixture well. Use a bowl mixer on a medium-high speed.
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Lessen the mixer's speed, as you add the sour cream and continue beating the remaining cookie ingredients.
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Spoon out the dough with enough to create a cookie the size of the average adult's palm. The original recipe mentions using an ice cream scoop or 1 / 4 cup mixture so it creates mounds of dough - but provide 3 inches of space in between each cookie on the sheets.
- You will want to shoot for placing 6 cookies per sheet.
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Bake two sheets of 6 cookies for 15 minutes, but ensure the cookies are puffing up and the edges are just starting to brown. You will need to switch them for the next set after removing the former set and recooking the second batch, to the same configuration.
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Prepare the icing. Set aside two clean bowls to prepare the icing, since you will have two mixtures after preparing the initial basic white-colored icing. Beat together the sugar, milk, corn syrup, and vanilla extract until it is thick and spreadable.
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Remove half of the mixture and move to the second bowl. Add in the cocoa powder and mix that bowl together. This creates the "black" part of the cookie's icing.
- If necessary, you may add 1 Tbsp milk, to provide for a smoother icing.
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Check your cookies. Make sure the cookies are flat browned side up. You will be covering the darker side, but you'll want to ensure your cookies aren't too dark.
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Spread one icing at a time. Cover one-half of each cookie - from edge to edge - with icing. But do not let either icing drip down the sides of the cookie.
- As each cookie is iced, make sure the cookie is returned to a cooling rack and cooled for at least 30 minutes.
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Spread the chocolate icing - on the same side of the cookie (so that the white and black and shown together) but on opposing sides. By opposing sides, the chocolate icing shouldn't ice over the white icing producing an awkward-looking Black and white cookie .
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Have these cookies set their icing so the icing becomes hard in all areas.
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Plate and serve the cookies. Or let people grab these cookies and watch in amazement at their reactions to them. If you do plate them, plate only one cookie on a plate at a time, as it'll take quite some time for each guest to finish the cookie, due to their size.Advertisement
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Tips
- Avoid going for the disco-70s look of the icing on the cookie. The S-curvature is ultra rare and not understood by many people anymore. Those who knew the 70s generation are about the only ones who'd enjoy seeing it, and it isn't that all popular anymore.Thanks
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Things You'll Need
- 4 baking pans
- Ice cream scoop
- Parchment paper
- 3 medium-to-large bowls
- Cup and spoon measuring devices
- Mixer
- Cooling tray
References
- https://www.foodnetwork.com/recipes/food-network-kitchen/black-and-white-cookies-11620653 - ideas from reference resource
About this article
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