New York Black And White Cookies Food

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 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.

NEW YORK BLACK AND WHITES

Steps:

• Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
• In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
• In a large bowl, with an electric mixer on medium speed beat together the 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 until evenly incorporated.
• On low speed, beat in the sour cream.
• Beat or stir in the remaining flour mixture just until well blended and smooth.
• Let dough stand to firm up for about 5 minutes.
• Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
• Place on the baking sheets about 3-1/2 apart.
• Using your hands, press and pat the balls into about 3-1/4" in diameter.
• Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
• Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
• Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
• For the Fondants---------.
• In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
• Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
• Place the chocolate into a small deep bowl.
• Pour 2/3 c of the hot vanilla fondant over the chocolate.
• Stir until the chocolate is partially melted.
• Pour another 1/2 c of the vanilla fondant over the chocolate.
• Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
• Stir until the chocolate melts completely and the water is incorporated.
• To Ice---------.
• Set the wire racks with the cookies over waxed paper to catch the drips.
• Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
• If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
• If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
• Ice the 2nd half of each cookie with the vanill fondant.
• Let the cookies stand until the icing sets, 2-4 hours.
• Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
• Like they'll last that long!

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.