black-and-white-cookies-1 black-and-white-cookies-finalI love black and white cookies and I wish I could make them, oh wait, I did make them. I like to eat the white side first and save the chocolate side for dessert dessert.

They are pretty easy to make and very easy to eat (see procedure above.) I substituted keylime juice for lemon, as that is all I had on hand. I might also try confectioners sugar rather than caster’s sugar. The white was a bit grainy. Also, I read somewhere to use milk rather than water for the frosting. They white frosting was slightly translucent and milk should make it opaque.

Ingredients

  • ⅓ cup unsalted softened butter
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon lemon juice
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ⅓ cup well shaken buttermilk
  • ½ teaspoon vanilla extract
  • 1½ cups bakers or casting or confectioners sugar
  • ⅓ cup boiling water, or maybe very hot milk
  • 1 teaspoon light corn syrup (Note: 1 teaspoon corn syrup weighs 20 grams. I find it easier to weigh viscous liquids then pour and measure.)
  • ¼ cup dark cocoa powder

Directions

  1. Preheat oven to 350 degrees F (176 degrees C). Draw 2” diameter circles about 3” apart on parchment paper and place drawn side down on a baking sheet.
  2. In a medium bowl, cream together butter and sugar until smooth. Beat in the egg then stir in lemon juice. Combine the buttermilk and vanilla. Combine all-purpose flour, baking powder, and salt; gradually add to the blended mixture alternating with the milk/vanilla solution stirring well after each addition. Start and end with the dry ingredients.
  3. Pipe 2” diameter disks of the dough on prepared baking sheets.
  4. Bake until edges begin to brown, about 20 to 30 minutes. Cool completely on a wire rack.
  5. Boil a cup or so of water in a small sauce pan. Place casting sugar in small, heat-safe mixing bowl. Gradually stir corn syrup and in enough boiling water to the sugar to make a thick, spreadable mixture. Err on the side of caution because a too-thin frosting is hard to undo. Leave remaining boiling water on the stove.
  6. With a small angled spatula, coat half the cookie with the white frosting. Try to divide the middle of the cookie with a straight line. Set the half-frosted cookie on a wire rack placed over waxed paper to catch any dripped frosting.
  7. Put the bowl over a small pan containing barely boiling water (double boiler style.) Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat. (Return to heat if frosting thickens too much to spread.)
  8. While preparing the chocolate frosting the white frosted cookies should cooled and set enough to allow you to pick them up without the white frosting running. Coat the other half of the cookie with chocolate and set back on the wire rack.
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