Black and White Cookies
Recipes Cookies Desserts Holidays Kid-friendly Quick and Easy
Description
These classic cookies were first made in a Manhattan neighborhood in 1902 by Bavarian immigrants. They are soft and cakey with a glaze that is half vanilla and half chocolate.
Ingredients
COOKIES:
1 1/4 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
1/3 c. milk
1/2 t. vanilla extract
1/4 t. lemon extract
6 T. unsalted butter, at room temperature
1/2 c. sugar
1 large egg
GLAZE:
1 1/2 c. powdered sugar
4 T. milk, divided
1/4 t. vanilla extract
1/4 c. unsweetened cocoa powder
Directions
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COOKIES;
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone mat.
In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.
In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, cream together the butter and sugar for about 1 minute on medium speed, until combined. Scrape down the sides of the bowl with a spatula; beat in the egg.
With the mixer on low speed, alternate adding in half of the flour mixture, then half of the milk mixture, then the other half of the flour mixture, then the remaining milk mixture, waiting until each batch is absorbed before adding the next.
Using a 3 T. cookie scoop, portion out the cookie scoops onto the prepared baking sheet. It should make about 8 cookies.
Bake 15 minutes, until slightly puffed and cookies pass the toothpick test. Cool completely.
GLAZES:
Whisk to combine the powdered sugar with 3 T. milk. Pour half of the glaze into a separate bowl to reserve; stir in the vanilla; set aside. Add the cocoa powder and remaining 1 T. milk to the bowl; whisk until smooth.
When the cookies are completely cool, glaze each cookie with half of chocolate glaze and half of the vanilla glaze. Let dry.
Serve.
8 cookies.