Black And White Sables Food

BLACK-AND-WHITE SABLES

Steps:

• Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1 1/2-by-7-inch logs. Wrap each in plastic; refrigerate overnight.
• Preheat oven to 350 degrees. Remove logs from refrigerator; let stand until sliceable, about 15 minutes. Using a serrated knife, cut into 1/4-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchment-lined baking sheets.
• Bake, rotating once, until just set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

SABLE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Line baking sheet with parchment.
• In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended.
• Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet.
• Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe "I Love New York" on cookies with black chocolate.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.