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.
BLACK AND WHITE HEART COOKIES
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
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
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.
BLACK AND WHITE COOKIES
This is another family favourite Christmas Cookie from Dr. Oetker German Home Baking Oetker products can be purchased at major groceries and German delicatessens. Preparation time does not include refrigeration time.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 30-40 cookies
Number Of Ingredients 11
Steps:
- Pastry:.
- Mix the flour and baking powder and sieve onto a pastry board.
- Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
- Draw in some flour from the sides of the well and mix together to form a thickish paste.
- Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
- Cover this mixture with more flour.
- Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
- If the mixture is sticky, refrigerate until firm.
- Cut the pastry into two halves.
- Combine the cocoa, sugar and milk.
- Add to one of the pastry halves and knead until blended.
- Pinwheel Pattern:.
- Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
- Brush 1 layer with egg white.
- Place 2nd layer on top.
- Brush this layer with egg white.
- Roll up like a swiss roll.
- Chequered Pattern:.
- Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
- Cut into 5 strips of 3/8 inch or 1 cm thickness.
- Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
- Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
- Wrap the whole in a thin layer of pastry.
- Easy Pattern:.
- Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
- Brush with egg white.
- Roll our the other half into an oblong and wrap around the roll.
- Refrigerate the rolls until the are stiff.
- Cut into same sized slices of about 1/4 inch thickness.
- Preheat oven to 350°F.
- Bake on a greased cookie sheet for 10 to 15 minutes.
Nutrition Facts : Calories 87.6, Fat 3.7, SaturatedFat 2.3, Cholesterol 15.4, Sodium 45.3, Carbohydrate 12.4, Fiber 0.3, Sugar 5.6, Protein 1.2
BLACK AND WHITE COOKIES
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
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 COOKIES
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
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
More about "black and white heart cookies food"
CLASSIC BLACK AND WHITE COOKIES RECIPE | COOKIES AND …
From cookiesandcups.com
BLACK AND WHITE COOKIE - WIKIPEDIA
From en.wikipedia.org
BAKERY STYLE BLACK AND WHITE COOKIE RECIPE - WELL …
From wellseasonedstudio.com
BLACK AND WHITE COOKIES - COMPLETELY DELICIOUS
From completelydelicious.com
VEGAN BLACK AND WHITE COOKIE - HOT FOR FOOD BY LAUREN …
From hotforfoodblog.com
BLACK AND WHITE HEART COOKIES - HOLDING COURT
From holdingcourt.com
BLACK AND WHITE HEART COOKIES | WILTON
From wilton.com
BLACK AND WHITE HEART COOKIES | BLACK AND WHITE COOKIES, …
From pinterest.com
HOW TO MAKE AUTHENTIC NEW YORK BLACK AND WHITE COOKIES AT HOME
From parade.com
BLACK AND WHITE HEART COOKIES | RECIPE | VALENTINES COOKIES RECIPE ...
From pinterest.com
BLACK & WHITE HEART COOKIES | BLACK AND WHITE COOKIES, HEART …
From pinterest.com
THE HIRSHON NYC BLACK & WHITE COOKIES - THE FOOD DICTATOR
From thefooddictator.com
BLACK & WHITE HEART COOKIES – WITH SPRINKLES ON TOP
From withsprinklesontop.net
BLACK AND WHITE HEART | VALENTINE COOKIES DECORATED, ELEGANT …
From pinterest.com
BLACK AND WHITE HEART COOKIES | RECIPE | BLACK AND WHITE COOKIES, …
From pinterest.com
BLACK AND WHITE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLACK AND WHITE COOKIES STOCK PHOTOS AND IMAGES - ALAMY
From alamy.com
BLACK AND WHITE COOKIES — BLESS THIS MESS
From blessthismessplease.com
GLUTEN FREE BLACK AND WHITE COOKIES - UNBOUND WELLNESS
From unboundwellness.com
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