I have two cookbooks dedicated solely to cookies yet I never really think to make them! It’s not until an event pops up that requires cookies to be made that I remember I have these books.
There was a service event at church calling for homemade cookies. I searched through my Pinterest boards and found a couple of recipes that intrigued me, but when it came time to bake them I realized I didn’t have all of the ingredients as I’d thought, and then I continued reading and didn’t have time to chill the dough long enough either. So I opened up The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 on a mission to find a recipe that would make at least 2 dozen cookies, could be made quickly, and with what I had on hand. The recipe I chose is from December 2005.
Black and White Cookies are, according to the cookbook, somewhat of a favorite in NYC. I’ve never had the classic half black half white cookie so I can’t confirm that these tasted like the real deal or not. I know they don’t look like the real deal though because I don’t have the talent or patience to frost 28 cookies, so I used piping bags and went wild.
Mini Black and White Cookies
Ingredients for cookies:
- 7 tbsp butter, softened
- 1/2 C sugar
- 1 egg
- 1 1/4 C flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 C buttermilk
- 1/2 tsp vanilla extract
Ingredients for icing:
- 2 3/4 C powdered sugar
- 2 tbsp corn syrup
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 4-6 tbsp water
- 1/4 C cocoa powder
- Preheat oven to 350 degrees F. Grease 2 baking sheets.
- In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add the egg and beat until combined.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl or glass, whisk the buttermilk and vanilla.
- Alternately add the dry and wet ingredients to the butter, beginning and ending with the dry.
- Place spoonfuls of dough onto prepared baking sheet and bake 6-8 minutes, rotating pans halfway. The cookies are done when they’ve puffed and the edges are a pale gold. Allow cookies to cool on a cooling rack.
- Make the icings: Whisk together the powdered sugar, corn syrup, lemon juice, vanilla, and 2 tbsp water. Add more water if needed. Divide icing in half and stir the cocoa powder into one half.
- Frost the cooled cookies: Classically they are half white and half black. If you pipe like I did you can get away with a half batch of icings.
*This recipe is adapted from The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009*
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