Black and White Cookies

Black and White Cookies

Yield: 16 cookies

# of Servings: 8

Method: Creaming

Ingredients

Cookies:

• 1 ¾ cup (8.15 oz / 231 g) all-purpose flour
• ½ tsp (.10 oz / 2 g) baking powder
• ½ tsp (.10 oz / 3 g) baking soda
• ½ tsp (.1 oz / 2 g salt

• 10 tbl (5 oz / 142 g) unsalted butter, room temperature
• 1 cup (7 oz / 198 g) sugar

• 2 large eggs
• 2 tsp vanilla extract

• â…“ cup sour cream

Icing:

• 2 ¾ cups confectioners’ sugar
• 3 to 4 tbl water
• 2 tbl light corn syrup
• 2 tsp vanilla extract

• 2 tbl (.4 oz / 11 g) cocoa powder, Dutch-processed preferred

Tools and equipment needed:

• 1 half-sheet pan or large baking sheet, with Silpat liner or parchment sheet
• Countertop mixer with paddle attachment, or handheld mixer
• 1 oz. 1 ¾” wide, ice cream scoop
• Small offset spatula

Pre-recipe preparations:

• Preheat oven to 350 °F

Directions:

Cookies:

1. Whisk the dry ingredients together in a mixing bowl and set aside.
2. Cream the butter and sugar until light and fluffy, about 5 minutes.
3. Beat the eggs and vanilla together in a small glass measuring cup or bowl. Add to the butter mixture in two parts, scraping down the bowl after each addition.
4. On low speed, add half the dry mixture, mix for just a few seconds. Add the sour cream and beat for a few seconds. Add last half of the dry mixture and beat just until well blended.
5. Using an ice cream scoop, or two tablespoons of batter, place 2″ wide rounds of the batter on the baking sheet, 3 ½ inches apart.
6. Bake until the edges are just starting to brown, 14 to 15 minutes.
7. Let cool on pan for 3 minutes then remove to rack until thoroughly cool.

Icing:

1. Place the confectioners’ sugar in a large bowl. Add water, vanilla extract, and corn syrup and slowly whisk until smooth. Icing should be thick enough to spread and hold its shape. If too thin, add more confectioners’ sugar a tablespoon at a time. If too thick, add water a teaspoon at a time.
2. Remove half the icing (7 oz) to separate bowl and add the cocoa powder. Whisk until smooth, adding additional water, a teaspoon at a time, if necessary to maintain a spreadable consistency.
3. Turn cookies, flat side up and using a small offset spatula, spread the vanilla icing on the half of each cookie. Let set, about 5 minutes.
4. Spread the chocolate icing over the remaining half and set aside to totally set.

Note: For a Blue and White Hanukkah version, add a few drops of royal blue food coloring to half the icing.