Black And White Cookies Food

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NEW YORK CITY BLACK AND WHITE COOKIES



New York City Black and White Cookies image

Look to the cookie. These cake-style cookies are a staple in New York City. Growing up we used to buy these all the time and you can still get them in every bake-shop in the city. They were made famous to the rest of the world by an episode of Seinfeld entitled "The Dinner Party". They are more like small cakes than crunchy or chewy cookies, and should be roughly the size of the palm of your hand, if not, bigger. These are great for taking to a potluck, or if you've got a wayward New Yorker around.

Provided by Chef Hayley

Categories     Drop Cookies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1 tablespoon water (approx)
1/4 cup cocoa powder

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking soda and salt in medium bowl.
  • In small bowl or cup, mix together buttermilk and vanilla.
  • Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
  • Add egg to butter and sugar mixture, and beat until blended.
  • Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
  • Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
  • Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
  • Place on a cooling rack, and allow to cool completely before icing.
  • Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
  • Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
  • Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.

Nutrition Facts : Calories 402.6, Fat 11.9, SaturatedFat 7.1, Cholesterol 58.6, Sodium 328.4, Carbohydrate 71.8, Fiber 1.9, Sugar 47.7, Protein 5

BLACK AND WHITE COOKIES



Black and White Cookies image

This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats. http://bit.ly/6aToYv

Provided by DrGaellon

Categories     Dessert

Time 1h50m

Yield 24 cookies

Number Of Ingredients 15

1 lb cake flour (4 cups)
1/2 teaspoon baking powder
1/2 teaspoon table salt
16 tablespoons unsalted butter, softened (2 sticks)
12 1/4 ounces granulated sugar (1 3/4 cups)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whole milk
1/4 cup light corn syrup
1/3 cup water
1 1/4 lbs confectioners' sugar (5 cups)
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
2 -4 tablespoons water

Steps:

  • Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
  • Whisk flour, baking powder and salt together in a bowl.
  • In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
  • Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
  • Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
  • Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
  • When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
  • Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.

Nutrition Facts : Calories 319.3, Fat 9.8, SaturatedFat 6, Cholesterol 36.9, Sodium 71.3, Carbohydrate 56.8, Fiber 0.7, Sugar 39.1, Protein 2.8

BLACK AND WHITE COOKIES



Black and White Cookies image

Black and white cookies are soft, cakey cookies covered with a thick layer of icing flavored with both vanilla and chocolate.

Provided by Mark Beahm

Categories     Dessert

Time 1h1m

Yield 12

Number Of Ingredients 19

For the cookies
1 3/4 cups (210g) all-purpose flour
1/4 cup (28g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (140g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (113g) sour cream
2 teaspoons vanilla extract
1 lemon, zested (optional)
For the icing
3 cups (340g) powdered sugar
6 tablespoons whole milk, divided
1 teaspoon vanilla extract
1/4 cup (21g) Dutch-processed cocoa powder
Special equipment
Offset spatula

Steps:

  • Preheat oven and prepare baking sheets: Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper and set aside.
  • Cool the cookies: Remove the pans from the oven and place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies onto the racks to cool completely before icing.

Nutrition Facts : Calories 336 kcal, Carbohydrate 53 g, Cholesterol 62 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 154 mg, Sugar 36 g, Fat 13 g, UnsaturatedFat 0 g

BLACK AND WHITE COOKIES



Black and White Cookies image

Provided by Food Network

Categories     dessert

Time 41m

Yield 15 (4-inch cookies)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/3 cup buttermilk
1 egg
2 teaspoons vanilla
1 cup semisweet chocolate chips
1 tablespoon solid vegetable shortening
3 tablespoons milk
2 1/2 cups confectioners' sugar
Pinch salt

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.

BLACK AND WHITE COOKIES



Black and White Cookies image

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

4 cups cake flour
½ teaspoon baking powder
¾ teaspoon salt
1 ¾ cups white sugar
1 cup unsalted butter, at room temperature
2 eggs, at room temperature
½ tablespoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon lemon extract
1 cup milk
1 tablespoon butter
4 ½ cups sifted confectioners' sugar
3 tablespoons corn syrup
1 teaspoon clear vanilla extract
1 pinch salt
⅓ cup water
1 cup sifted confectioners' sugar
2 tablespoons sifted confectioners' sugar
3 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
1 teaspoon butter
¼ teaspoon clear vanilla extract
8 drops black food coloring, or as needed
1 tablespoon water, or as needed

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



Black and White Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Oscars     Back to School     Vanilla     Winter     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 cookies

Number Of Ingredients 16

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

Steps:

  • Make cookies:
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
  • Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  • Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
  • Make icings while cookies chill:
  • Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
  • Ice cookies:
  • Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

BLACK AND WHITE COOKIES



Black and White Cookies image

A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 10

Number Of Ingredients 13

1 cup all-purpose flour
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
  • Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
  • In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
  • Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

BLACK AND WHITE HEART COOKIES



Black and White Heart Cookies image

Dip one side of these Black and White Heart Cookies in melted semi-sweet chocolate for an elegant finish. We love these Black and White Heart Cookies for Valentine's Day, or any day you're hoping to make someone feel loved.

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield Makes 4 doz. or 24 servings, 2 cookies each.

Number Of Ingredients 8

1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Steps:

  • Mix first 3 ingredients; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add flour mixture; mix well. Refrigerate 1 hour.
  • Roll out dough to 1/8-inch thickness on lightly floured surface. Cut into heart shapes with 2-inch cookie cutter, rerolling trimmings. Place, 2 inches apart, on parchment paper-covered baking sheets. Refrigerate 30 min.
  • Heat oven to 350°F. Bake cookies 10 min. or until edges are lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
  • Dip 1 side of each cookie in chocolate. Return to racks; let stand until chocolate is firm.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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Preparation To Make the Cookies. 1 Position the oven racks in the upper and lower thirds of the oven, and preheat the oven to 375°F. Line 2 baking sheets with parchment paper 2 Combine the flour, baking powder, and salt in a medium bowl. Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until …
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INA GARTEN'S BLACK & WHITE COOKIES RECIPE - PUREWOW
1. Arrange two racks evenly spaced in the oven, and preheat the oven to 350°F. Line two sheet pans with parchment paper. 2. Make the Cookies: Put the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes.With the mixer on low, add the egg and vanilla and mix well, …
From purewow.com


BLACK-AND-WHITE COOKIES RECIPE - LIZ JOHNSON | FOOD & WINE
Add eggs, 1 at a time, beating until well combined after each addition. Reduce speed to low, and add flour mixture. Beat until combined, about 1 minute. Cover and chill 30 minutes. Step 3. …
From foodandwine.com


BLACK AND WHITE COOKIES BY FAMOUS 4TH STREET COOKIE CO ...
Famous 4th Street Cookie Co has perfected these round black and white cookies covered in thick and rich chocolate and vanilla fudge. Located inside Philadelphia’s famed Reading Terminal Market, Famous 4th Street Cookie Co. has been making Philadelphians smile since the Pennsylvania cookie company was founded by David and Janie Auspitz in 1978 ...
From goldbelly.com


BLACK AND WHITE COOKIES | WHOLE FOOD MAG
Black and white cookies are supposed to be big and they will spread as they bake, so make sure to leave enough room, about 3 inches between each scoop. Use Dutch process or black cocoa rather than natural cocoa powder to achieve the dark, black-colored icing. Turn this classic into a luscious homemade treat. Ingredients. 16 tablespoons (2 sticks) unsalted butter, …
From wholefoodmag.com


BLACK AND WHITE COOKIES - RESTAURANTS - MANHATTAN - CHOWHOUND
Read the Black and White Cookies discussion from the Chowhound Restaurants, Manhattan food community. Join the discussion today. Join the discussion today. August Cookbook of the Month: March 2020 - July 2021 Picks Revisited Discuss
From chowhound.com


BAKERY-STYLE BLACK AND WHITE COOKIES • FOOD FOLKS AND FUN
In the bowl of a stand mixer, or in a large bowl, beat the butter and sugar on medium speed until fluffy and lightened in color, about 3-4 minutes. Beat in the eggs until combined. Add in ½ of the flour mixture and beat until just combined. Pour in …
From foodfolksandfun.net


BLACK AND WHITE COOKIES - JEWISH COOKIES | 100 JEWISH FOODS
Long before Jerry Seinfeld and President Obama declared black-and-white cookies to be an edible symbol of racial harmony, these chocolate and vanilla confections were simply a treat my grandmother Ella picked up at our local kosher bakery in Flatbush, along with the mandelbrot and babka.Maybe it was your cousin Rose who got them on the Upper West Side, or your great …
From 100jewishfoods.tabletmag.com


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