BLACK AND WHITE COOKIES
From the cooks at America's Test Kitchen, here is a carefully tested and surprisingly easy homemade recipe for New York City style black and white cookies.
Provided by Sally
Categories Cookies
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
- Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
- Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
- Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
DUFF'S BLACK AND WHITE COOKIE
Steps:
- Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
- Preheat oven to 375 degrees F.
- Cream the butter and the sugar until light and fluffy.
- Slowly add and combine the yeast mixture, and the extracts.
- In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.
- Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.
- Let cool to room temperature before decorating.
- Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.
- To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies!
- Yield: 1 pint each
BLACK AND WHITE COOKIES
This is a black and white cookie recipe I've compiled together from many sources on the internet (mainly Brown Eyed Baker for the cookie, and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!
Provided by bpyser1
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h55m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Mix flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
- Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
- Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
- While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
- Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 69.7 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 108.2 mg, Sugar 48.2 g
BLACK AND WHITE COOKIES
Provided by Food Network
Categories dessert
Time 41m
Yield 15 (4-inch cookies)
Number Of Ingredients 15
Steps:
- Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
- Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.
- Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.
- Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.
- Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.
- For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.
- Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.
ANIMAL COOKIES
Provided by Food Network
Categories dessert
Time 42m
Yield 30 to 45 cookies
Number Of Ingredients 14
Steps:
- Sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and vanilla and mix on low speed until well combined. Scrape the bowl with a rubber spatula.
- Gradually add the dry ingredients to the butter mixture, occasionally scraping the bowl. Wrap the dough in plastic wrap and chill the dough in the refrigerator until firm.
- Preheat the oven to 350 degrees.
- Roll the dough out on a floured surface 1/8th-inch-thick and cut into shapes with animal cookie cutters. Place the cookies on a sheet pan covered with parchment paper, and bake for 8 to 12 minutes, depending on the size. Cookies should be golden brown on the edges. After cookies have cooled and are firm, they are ready to decorate, if desired.
- For the decoration, fill a pastry bag fitted with a small plain tip with Royal Icing. Place each cookie on a piece of parchment paper and outline it with a thin line of Royal Icing around the entire edge of the cookie. Allow the icing to set.
- Place 1/4 cup of Royal Icing in a small bowl and mix it well with 1/4 teaspoon of the egg whites or water. Continue mixing and adding egg whites or water until the icing is the consistency of maple syrup.
- Using a number 12 artist's brush push a few dollops of the thinned icing around the top of each cookie until it is completely covered to the edge. Allow the cookies to sit overnight to harden. Reserve the remaining Royal Icing.
- Place Royal Icing in a small bowl and mix in several drops of black food coloring. Continue mixing and adding food coloring until you have the desired color. Spoon the black icing into a pastry bag fitted with a small plain tip and outline each cookie with a thin line of icing and decorate, as desired. For each additional colored icing, repeat the process. Allow the icing to set.
- Place the confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, add the eggs whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white.
SPOTTED DICK
Provided by Food Network
Time 55m
Yield one loaf
Number Of Ingredients 7
Steps:
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large mixing bowl sift in the flour and bread soda, add the salt, sugar, and sultanas. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore hopefully more lightness to your finished bread. Now make a well in the center of the flour. Break the egg into the bottom of your measuring jug, and add the buttermilk to the14 fluid ounce (425 milliliter) line (your egg is part of your liquid measurement). Pour most of this milk and egg into the flour. Using 1 hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. The trick with spotted dick like all soda breads is not to over mix the dough. Mix it as quickly and as gently as possible thus keeping it light and airy. When the dough all comes together, turn it out onto a well-floured work surface. Wash and dry your hands.
- With floured fingers roll lightly for a few seconds just enough to tidy it up. Pat the dough into a round, pressing to about 2-inch (6 centimeter) in height. Place the dough on a baking tray dusted lightly with flour. With a sharp knife cut a deep cross on it, let the cuts go over the sides of the bread. Prick with knife at the 4 triangles as according to Irish Folklore this is to let the fairies out!
- Put in the preheated oven for 10 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 35 minutes or until cooked. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow. Serve freshly baked, cut into thick slices and smeared with butter and jam. Spotted Dick is also really good eaten with cheese.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love