Best Black And Whites Recipes

BLACK-AND-WHITES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
• Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
• When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

BLACK AND WHITES (DELI! DELI! DELI!)

Steps:

• The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees. In a medium bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds until smooth. Add the eggs, 1 at a time, beating until each is incorporated. Add the vanilla and lemon extracts and continue beating until fluffy, about 2 minutes. With the mixer on its slowest setting, gradually beat in 1/2 of the flour mixture. Beat in the milk and then the remaining flour mixture. On nonstick or parchment-lined cookie sheets, drop 1/2 cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning once for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool. The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar until it registers 240 degrees (soft ball). Off heat, vigorously whisk in the confectioners' sugar, vanilla and hot water until creamy looking. Quickly spread half of the icing on 1/2 of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes.

ZABAR'S BLACK-AND-WHITES

Steps:

• Preheat the oven to 375 degrees. Butter 2 baking sheets and set aside. Combine sugar and butter in a bowl and beat until fluffy. Add the eggs, milk and extracts. Mix until smooth.
• Combine the flours, baking powder and salt in a bowl and mix. Add the dry ingredients to the wet in batches, stirring until combined. Drop soup spoonfuls of the dough 2 inches apart on the baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Cool.
• To make frosting, place the confectioners' sugar in a large bowl. Gradually add some boiling water, stirring until mixture is thick and spreadable. Place half the frosting in the top of a double boiler set over simmering water; add the chocolate. Warm, stirring until chocolate is melted and the frosting is smooth. Remove from heat.
• Brush half the cookie with the chocolate and the other half with the white frosting.

BLACK AND WHITES

Steps:

• Do not preheat oven yet - dough mush chill before baking.
• Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth).
• Mix in sugar.
• Allow to cool.
• Add eggs, one at a time, mixing well after each addition.
• Mix in vanilla, baking powder and salt.
• Add flour & mix well.
• Chill dough for at least 4 hours (overnight is even better).
• Preheat oven to 350 degrees with rack in middle position.
• Roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves).
• Drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
• If dough gets too warm, stick it back into the fridge until you can handle it again.
• Place the balls on a cookie sheet (12 to a standard sheet works best).
• Do not flatten - they will flatten as they bake.
• Bake at 350 degrees for 12-14 minutes.
• Let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
• Eat and enjoy.

BLACK AND WHITES (DELI! DELI! DELI!)

Steps:

• The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees. In a medium bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds until smooth. Add the eggs, 1 at a time, beating until each is incorporated. Add the vanilla and lemon extracts and continue beating until fluffy, about 2 minutes. With the mixer on its slowest setting, gradually beat in 1/2 of the flour mixture. Beat in the milk and then the remaining flour mixture. On nonstick or parchment lined cookie sheets, drop 1/2 cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning once for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool. The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar until it registers 240 degrees (soft ball). Off heat, vigorously whisk in the confectioners' sugar, vanilla and hot water until creamy looking. Quickly spread half of the icing on 1/2 of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes.

NEW YORK BLACK AND WHITES

Steps:

• Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
• In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
• In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes.
• Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated.
• Beat in half of the flour mixture until evenly incorporated.
• On low speed, beat in the sour cream.
• Beat or stir in the remaining flour mixture just until well blended and smooth.
• Let dough stand to firm up for about 5 minutes.
• Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
• Place on the baking sheets about 3-1/2 apart.
• Using your hands, press and pat the balls into about 3-1/4" in diameter.
• Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
• Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
• Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
• For the Fondants---------.
• In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
• Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
• Place the chocolate into a small deep bowl.
• Pour 2/3 c of the hot vanilla fondant over the chocolate.
• Stir until the chocolate is partially melted.
• Pour another 1/2 c of the vanilla fondant over the chocolate.
• Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
• Stir until the chocolate melts completely and the water is incorporated.
• To Ice---------.
• Set the wire racks with the cookies over waxed paper to catch the drips.
• Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
• If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
• If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
• Ice the 2nd half of each cookie with the vanill fondant.
• Let the cookies stand until the icing sets, 2-4 hours.
• Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
• Like they'll last that long!