Name: Black and White Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Cake flour - 4 cups; Baking powder - ½ teaspoon; Salt - ¾ teaspoon; White sugar - 1 ¾ cups; Unsalted butter, at room temperature - 1 cup; Eggs, at room temperature - 2; Lemon zest - ½ tablespoon; Vanilla extract - ½ teaspoon; Lemon extract - ¼ teaspoon; Milk - 1 cup; Butter - 1 tablespoon; Sifted confectioners' sugar - 4 ½ cups; Corn syrup - 3 tablespoons; Clear vanilla extract - 1 teaspoon; Salt - 1 pinch; Water - ⅓ cup; Sifted confectioners' sugar - 1 cup; Sifted confectioners' sugar - 2 tablespoons; Semisweet chocolate, chopped - 3 ounces; Bittersweet chocolate, chopped - 3 ounces; Corn syrup - 1 tablespoon; Butter - 1 teaspoon; Clear vanilla extract - ¼ teaspoon; Black food coloring, or as needed - 8 drops; Water, or as needed - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Black and White Cookies

1. Cake flour - 4 cups

2. Baking powder - ½ teaspoon

3. Salt - ¾ teaspoon

4. White sugar - 1 ¾ cups

5. Unsalted butter, at room temperature - 1 cup

6. Eggs, at room temperature - 2

7. Lemon zest - ½ tablespoon

8. Vanilla extract - ½ teaspoon

9. Lemon extract - ¼ teaspoon

10. Milk - 1 cup

11. Butter - 1 tablespoon

12. Sifted confectioners' sugar - 4 ½ cups

13. Corn syrup - 3 tablespoons

14. Clear vanilla extract - 1 teaspoon

15. Salt - 1 pinch

16. Water - ⅓ cup

17. Sifted confectioners' sugar - 1 cup

18. Sifted confectioners' sugar - 2 tablespoons

19. Semisweet chocolate, chopped - 3 ounces

20. Bittersweet chocolate, chopped - 3 ounces

21. Corn syrup - 1 tablespoon

22. Butter - 1 teaspoon

23. Clear vanilla extract - ¼ teaspoon

24. Black food coloring, or as needed - 8 drops

25. Water, or as needed - 1 tablespoon

How to cook deliciously - Black and White Cookies

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.

2. Stage

Mix flour, baking powder, and salt together in a medium bowl.

3. Stage

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.

4. Stage

Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

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.