Mini Black And White Cookies Recipe By Tasty Food

BITE-SIZED BLACK-AND-WHITE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.
• Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.
• Whisk confectioners' sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie's flat side, and cocoa icing on other half; let set 30 minutes.

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.

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.

MINI BLACK AND WHITE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
• In a large bowl, cream together the butter and granulated sugar with an electric hand mixer on medium-low speed until light and fluffy, 3-4 minutes, increasing to medium speed if necessary. Scrape down the sides of the bowl, then add the egg and vanilla and mix until combined, 1-2 minutes. Add half (2 tablespoons plus 2 teaspoons) of the sour cream and mix until combined.
• In a medium bowl, whisk together the all-purpose and cake flours, baking powder, baking soda, and salt.
• Alternate adding half of the flour mixture and the remaining sour cream to the butter mixture, beginning and ending with the flour and beating on low speed between each addition until just incorporated.
• Using a rounded tablespoon or level #40 cookie scoop, scoop the cookies onto the prepared baking sheets, spacing about 1 inch apart. Dip your fingers in water or lightly spray with nonstick spray and gently flatten the tops of the cookies (this will help prevent them from doming while baking).
• Bake the cookies for 8-10 minutes, until light golden brown around the edges. Remove from the oven and let cool completely.
• While the cookies cool, make the icings: In a medium bowl, stir together the powdered sugar, corn syrup, lemon juice, vanilla, and milk until smooth.
• Transfer half of the icing to a separate medium bowl and stir in the cocoa powder until smooth. Add water, ½ teaspoon at a time, until the chocolate icing has the same consistency as the white icing.
• Once cookies have cooled completely, flip them over so the flat bottoms are facing up. Using an offset spatula or flat knife, spread a thin layer of white icing over half of a cookie and a thin layer of chocolate icing over the other half. Place on a wire rack, icing side up, and repeat with the remaining cookies. Let the icing set for at least 15 minutes before serving.
• Enjoy!

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.