Black And Whites Food

BLACK AND WHITES

Steps:

• Do not preheat oven yet - dough mush chill before baking.
• Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth).
• Mix in sugar.
• Allow to cool.
• Add eggs, one at a time, mixing well after each addition.
• Mix in vanilla, baking powder and salt.
• Add flour & mix well.
• Chill dough for at least 4 hours (overnight is even better).
• Preheat oven to 350 degrees with rack in middle position.
• Roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves).
• Drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
• If dough gets too warm, stick it back into the fridge until you can handle it again.
• Place the balls on a cookie sheet (12 to a standard sheet works best).
• Do not flatten - they will flatten as they bake.
• Bake at 350 degrees for 12-14 minutes.
• Let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
• Eat and enjoy.

BLACK-AND-WHITES

Steps:

• Preheat the oven to 350 degrees F.
• 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 2 1/2 inches in diameter and about 3/8-inch thickness. Bake for about 15 to 20 minutes, until golden. Let cool on wire racks.
• For the 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 WHITE COOKIES

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.

BLACK AND WHITE COOKIES

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.

NEW YORK BLACK AND WHITES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, salt, baking soda and set aside. In a large bowl, with electric mixer on medium speed, beat together sugar, butter and shortening until well blended and fluffy, about 2 minutes.
• Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes. Using a scant 1/4 cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3/4" apart.
• Using your hands press and pat the balls to about 3 1/4" in diameter.
• Bake the cookies one sheet at a time, in the middle of the oven for 10-14 minutes, or lightly browned at the edges and tops just spring back when lightly pressed in the centers.
• Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
• Using a spatula, transfer the cookies to wire racks.Let stand until completely cooled.
• FOR THE FONDANTS:.
• in a medium, heavy saucepan, bring 1/2 cup water and the corn syrup just to a boil over medium-high heat. Remove from heat and stir in powdered sugar and vanilla until completely smooth. Place the chocolate in a small deep bowl. Pour 2/3 cup of hot vanilla fondant over the chocolate, stir until chocolate is partially melted. Pour another 1/2 cup of vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid, but not runny consistency -- by adding 3-4 tsps of hot water, a little at a time. Stir until the chocolate melts completely and the water is incorporated. Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, spreader etch.immediately ice half of each cookie with chocolate fondant.)if fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. It it cools completely, rewarm it over low heat, stirring. If necessary, adjust the consistency of vanilla fondant by stirring in additional powdered sugar or hot water until fluid, but not runny. Ice the second half of each cookie with vanilla fondant. Let cookies stand until the icing sets.at least 2 hours, preferably 4 hours. Store them in a single layer or layered between wax paper in an airtight container for up to 1 week.or freeze for up to 1 month. TIP***. for a tidy dividing line between the black and white icing, put a small amount of chocolate fondant in a paper cone or pastry bag fitted with a fine writing tip.Pipe a straight chocolate line across the cookies. Ice one aide up to the line with chocolate and the other side with vanilla.