Black And White Cookies I Recipes

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PERFECT BLACK AND WHITE COOKIES



Perfect Black and White Cookies image

Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don't have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they'll be good for a few days longer.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 12 to 14 cookies

Number Of Ingredients 19

2 cups/255 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup/80 milliliters sour cream or whole-milk yogurt
1/3 cup/80 milliliters whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup plus 2 tablespoons/200 grams granulated sugar
2 large eggs, at room temperature
2 1/2 cups/300 grams confectioners' sugar
Boiling water, as needed
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of fine sea salt
2 1/2 ounces/70 grams unsweetened chocolate, melted and cooled
2 1/2 tablespoons unsweetened Dutch-process cocoa powder

Steps:

  • Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
  • In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
  • Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
  • Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
  • Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
  • While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
  • Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.

BLACK AND WHITE COOKIES



Black and White Cookies image

The iconic deli cookie of New York is coming to your kitchen. That's right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look-these could hold their own in any deli case-and just like the store-bought ones, they're oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you'll be able to satisfy the most voracious of cookie monsters!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 12

Number Of Ingredients 15

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/3 cup buttermilk
1/3 cup butter
2 cups powdered sugar
2 to 3 tablespoons hot water
1 tablespoon Hershey's Special Dark cocoa
2 to 4 teaspoons hot water

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
  • Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
  • Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.

Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 310 mg, Sugar 37 g, TransFat 1/2 g

BLACK AND WHITE COOKIES



Black and White Cookies image

A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 10

Number Of Ingredients 13

1 cup all-purpose flour
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
  • Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
  • In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
  • Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

BLACK AND WHITE COOKIES



Black and White Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Oscars     Back to School     Vanilla     Winter     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 cookies

Number Of Ingredients 16

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

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.

BLACK AND WHITE COOKIES I



Black and White Cookies I image

New York black and white deli cookies.

Provided by Mary Jane

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 13

1 cup unsalted butter
1 ¾ cups white sugar
4 large eggs eggs
1 cup milk
½ teaspoon vanilla extract
¼ teaspoon lemon extract
2 ½ cups cake flour
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 cups confectioners' sugar
⅓ cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). 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 tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
  • Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
  • Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
  • Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
  • With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 57.4 g, Cholesterol 52.2 mg, Fat 9.4 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 86.6 mg, Sugar 35.3 g

MINI BLACK AND WHITE COOKIES RECIPE BY TASTY



Mini Black And White Cookies Recipe by Tasty image

Make these classic New York deli cookies at home with this easy recipe. Each cookie is topped with vanilla and chocolate icing, making every bite better than the last.

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 1h55m

Yield 28 cookies

Number Of Ingredients 19

nonstick cooking spray, for greasing
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons McCormick® vanilla extract
⅓ cup full-fat sour cream
1 cup all purpose flour
¾ cup cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 ½ cups powdered sugar, sifted
1 ½ tablespoons light corn syrup
2 teaspoons lemon juice
½ teaspoon McCormick® vanilla extract
1 ½ tablespoons whole milk
¼ cup cocoa powder
1 teaspoon water, as needed
cookie scoop, 7/8 ounce

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!

BLACK AND WHITE COOKIES



Black and White Cookies image

This is a black and white cookie recipe I've compiled together from many sources on the internet (mainly Brown Eyed Baker for the cookie, and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!

Provided by bpyser1

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h55m

Yield 24

Number Of Ingredients 25

4 cups cake flour
½ teaspoon baking powder
¾ teaspoon salt
1 ¾ cups white sugar
1 cup unsalted butter, at room temperature
2 eggs, at room temperature
½ tablespoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon lemon extract
1 cup milk
1 tablespoon butter
4 ½ cups sifted confectioners' sugar
3 tablespoons corn syrup
1 teaspoon clear vanilla extract
1 pinch salt
⅓ cup water
1 cup sifted confectioners' sugar
2 tablespoons sifted confectioners' sugar
3 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
1 teaspoon butter
¼ teaspoon clear vanilla extract
8 drops black food coloring, or as needed
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 389.5 calories, Carbohydrate 69.7 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 108.2 mg, Sugar 48.2 g

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From foodandwine.com
  • Place chocolate in a heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium, stirring constantly, until combined. Pour cream mixture over chocolate in bowl; season with a pinch of salt, and stir until smooth.
  • Bring corn syrup and sugar to a boil in a small saucepan over medium-high, stirring constantly, until sugar is dissolved and mixture is combined, 2 to 3 minutes. Cook, stirring often, until a candy thermometer registers 240°F, about 3 minutes. Beat egg white with a stand mixer fitted with the whisk attachment until frothy. Slowly pour hot corn syrup mixture into beaten egg white, and add 1/8 teaspoon salt. Beat until white, fluffy, and meringue holds a soft peak, about 2 minutes.
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BLACK AND WHITE COOKIES - BAKING CHERRY
2019-02-12  · These cookies are soft in the middle, slightly crunchy on the edges, and full of white chocolate chips. The mix of cocoa powder and black cocoa powder creates a flavor that resembles Oreo cookies. Black and White Cookies. Active Time: 25 mins | Cook Time: 20mins | Yield: 24. Print Recipe Ingredients: *Measuring cup: 240ml (8 fl oz)
From bakingcherry.com
Servings 24
Total Time 45 mins
Estimated Reading Time 2 mins
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BLACK AND WHITE COOKIES RECIPE | FOOD NETWORK KITCHEN ...

From foodnetwork.com
Author Steve Jackson for Food Network Kitchen From
Steps 6
Difficulty Intermediate
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BLACK AND WHITE COOKIES – SMITTEN KITCHEN
2008-09-18  · Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or line with parchment paper. 2. In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, one at a time, then milk and vanilla and lemon extracts, and …
From smittenkitchen.com
Estimated Reading Time 6 mins
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BLACK AND WHITE COOKIES — FLOURISHING FOODIE
2017-12-13  · BLACK AND WHITE COOKIES. recpie from Cook's Illustrated 2011 Holiday Baking pg 34-35. makes 24 - 26 cookies. prep time: 30 minutes. cook time: 12 - 15 minutes. 4 cups cake flour. 1/2 tsp baking powder. 1/2 tsp salt. 16 tbsp unsalted butter, softened. 1 3/4 cups granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 tsp lemon extract. 1 cup ...
From flourishingfoodie.com
Estimated Reading Time 7 mins
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THE SECRET TO THE BEST BLACK AND WHITE COOKIE | THE NOSHER
2019-09-05  · I can’t stay quiet any longer: This “perfect black and white cookie” recipe isn’t actually perfect. If you grew up in New York, you’d understand. The moon-shaped black and white cookie, with its yin-yang chocolate and vanilla frosting, is ubiquitous there, sold in diners, delis, and bodegas (and bakeries, of course). Grabbing a black and white is like grabbing a slice of pizza ...
From myjewishlearning.com
Author Amanda Balagur
Estimated Reading Time 5 mins
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BLACK AND WHITE COOKIES I RECIPE
Get one of our Black and white cookies i recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Passion fruit and white chocolate mousse Have you ever thought of combining white chocolate and passion fruit to make a mousse? If you haven’t thought about it t. Bookmark. 7 hours ; 8 Yield; 98% Raspberry and White Cherry Yogurt Pops Great dishes make …
From crecipe.com
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BLACK AND WHITE COOKIES I RECIPE | BLACK AND WHITE COOKIES ...
Oct 24, 2015 - These black and white cookies are famous for their residence in New York delicatessens. Use this recipe to avoid the airfare and have them at home.
From pinterest.com
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NYC FAMOUS BLACK AND WHITE COOKIES RECIPE - THEFOODXP
2021-06-17  · At 180°C preheat the oven and with parchment paper and silicone baking mats line 2 baking sheets. Set aside. In a medium bowl whisk salt, flour, baking soda, and baking powder. Set at the side. Beat butter and sugar on high speed with blender for about 2 minutes.
From thefoodxp.com
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BEST BLACK AND WHITE COOKIE BAKE OFF - THE PANCAKE PRINCESS
2021-06-10  · America’s Test Kitchen offers a couple versions of black and white cookie recipes. I tested their recipe with all cake flour, milk and lemon extract (one of their other recipes is extremely similar to Ina Garten). This recipe is proportionally similar to King Arthur but came out far flatter, which is likely due to the lower proportion of egg and use of all cake flour. Thin and pale, these ...
From thepancakeprincess.com
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BLACK AND WHITE COOKIES - RECIPE - FINECOOKING
To make the cookies: Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together the all-purpose and cake flours, baking powder, and salt. In another small bowl, mix together the milk, 1 teaspoon vanilla, and lemon zest.
From finecooking.com
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