Black And Whites Deli Deli Deli Food

RED AND WHITES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl.
• 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, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
• Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
• Meanwhile, make the icing: Sift the confectioners' sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
• Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight.

BLACK-AND-WHITES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
• Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
• When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

BLACK AND WHITES

Steps:

• Make Classic Sugar Cookie dough without baking powder; chill 2 hours. Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill 30 minutes. Bake 8 to 10 minutes at 350 degrees. Cool, then spread with vanilla frosting on one side and chocolate on the other.