Comedytragedy Black And White Cookies Food

COMEDY/TRAGEDY BLACK AND WHITE COOKIES

Steps:

• For the cookies: Add the flour, cookie mix, eggs and butter to a stand mixer with the paddle attachment and mix until well combined, about 3 minutes. Form the dough into a disc, cover in plastic wrap and place in the freezer for 15 minutes.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Cut the dough in half and roll to about 1/4 inch thick, dusting with flour as you roll. Use the outline of a double-drama mask cutter to cut out as many cookies as you can and place on the prepared baking sheets. Repeat with the remaining piece of dough. Reroll the scraps to get about 24 cookies. Place back in the freezer to chill for 5 minutes.
• Bake for 8 minutes (or according to the package instructions). Cool completely on wire racks.
• For the decorations: Stir together the confectioners' sugar and half-and-half in a small bowl to make a smooth, thick glaze. Transfer half of the glaze to a second small bowl and add the black gel coloring.
• Knead the white modeling chocolate and roll between parchment paper as thin as you can (about 1/4 inch or less). Do the same with the black modeling chocolate. Brush the surface lightly with powdered sugar if it seems like it's beginning to stick.
• Use the sad drama face cutter to cut 24 faces (or as many cookies as you have) out of the black chocolate, dipping the cutter in powdered sugar in-between if it sticks. Use the flat end of a skewer to release gently from the cutter. Use the smiling face cutter to cut 24 faces (or as many cookies as you have) from the white chocolate. Spoon the left sides of the cookies with the white confectioners' sugar glaze (adding a little more half-and-half if it gets too thick), leaving a border around the edge. Affix the black masks on top. Repeat with the black glaze and white masks. Let the glaze harden before serving, about 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.

NEW YORK CITY BLACK AND WHITE COOKIES

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.

BLACK-AND-WHITE SPOTTED ANIMAL COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
• Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes.
• Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat, stopping to scrape down the sides of the bowl as needed, until the dough is very smooth, about 5 minutes.
• Remove half the dough from the bowl and set aside. Beat the cocoa into the remaining half on low speed until well combined, about 2 minutes.
• Preheat the oven to 350 degrees and line two baking sheets with parchment.
• Drop grape sized pieces of plain and chocolate dough in the center of a separate piece of parchment (the dough pieces should be close to each other). Put another piece of parchment on top and using a rolling pin roll the dough to 1/8-to-1/4-inch-thick to create a spotted dough. Chill to firm slightly, about 15 minutes. Cut out cat, dogs and cows shapes with cookie cutters. Push the scrap back together (don't stack or roll into a ball) and reroll and cut out more cookies. Repeat until you have used up as much dough as you can. Transfer the cut out dough to the prepared baking sheets and bake until set but still light in color on the plain cookie dough part, about 12 minutes. Let cool on the baking sheet for 5 minutes then transfer the cookies to a wire cooling rack to cool completely.
• Use the melted chocolate to dot on eyes using a toothpick. Put the pink icing into a small resealable plastic bag and make a small opening by snipping the corner. Pipe the frosting to give the cat a nose, the cow an udder and a nose and the dog a tongue.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350.
• Butter 2 baking sheets.
• In a medium bowl, cream together butter and sugar until smooth.
• Beat in eggs one at a time, then stir in the milk, vanilla and, lemon extract.
• Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture.
• Drop tablespoons of the dough at least 2 inches apart on prepared sheet.
• Bake until edges begin to brown; checking in 10 minutes.
• Cool completely.
• To make icing: Place confectioners sugar in a large bowl.
• Mix in boiling water one tablespoon at a time until mixture is thick and spreadable.
• Transfer half of the frosting to the top of a double boiler set over simmering water.
• Stir in chocolate.
• Warm mixture, stirring frequently, until chocolate melts.
• Remove from heat.
• With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
• Set on wax paper until frosting hardens.

BLACK, WHITE AND GREEN COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F and line two rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• Cream the butter and granulated sugar together with an electric mixer. Scrape the bowl and mix in the eggs. Scrape the bowl again and add the sour cream, vanilla and lemon zest. Mix to combine, then add the dry ingredients and mix until just combined-do not overmix.
• Using a 3-ounce ice cream scoop, scoop the batter for 6 cookies onto each prepared baking sheet. They will spread, so make sure there is plenty of room around each scoop. Bake, rotating the baking sheets once during baking so they bake evenly, until the edges of the cookies just start to brown, 15 to 18 minutes.
• Let the cookies cool for a few minutes, then transfer to a wire rack to finish cooling. If you don't cool on a rack the cookies can steam themselves and get gummy.
• For the icing: Whisk together the milk, corn syrup, vanilla and salt in a liquid measuring cup. Add the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Add the milk mixture and mix on low speed until combined. Increase the speed to high and whip until fluffy and smooth. Stir in the cardamom and lemon zest.
• Transfer 3/4 cup of the icing to a small bowl and whisk in the cocoa powder until well combined. Divide the remaining icing evenly between 2 more small bowls; add the pistachio paste to one of the bowls and whisk well to combine.
• To decorate: Spread the pistachio icing on half of the flat side of each cookie. Refrigerate the cookies for 5 minutes, then spread the other half of each cookie with the white cardamom icing. Drizzle the chocolate icing over the tops. Sprinkle with the ground pistachios, if desired.
• Let the icing set for 5 minutes in the fridge and enjoy!

BLACK AND WHITE COOKIES

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.

COPY CAT JUNIOR'S BLACK AND WHITE COOKIES

Steps:

• For the Cookies : Preheat the oven to 375 degrees F.
• Grease 2 baking sheets and line with parchment paper.
• Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl.
• In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts.
• Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well.
• Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake.
• Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely.
• For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
• Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water.
• Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
• Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.

BLACK AND WHITE COOKIES

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.

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.