Black & White Cookies

18 Jun

Working at a restaurant where cooks do me favors ALL the time [Me: “Hey Chad, want to make me a couple of chicken strips? I’m starving.” Chad: “Sure, you owe me!”] I decided that I would bring some of my favorite cookies to my favorite cooks [and servers, dish washers, bar tenders, managers] We have a total of about 26 people working all over the restaurant on an average night so I brought 40 of these mini black and white cookies and they were gone in less than an hour.

Classic New York Black & White Cookies are normally huge but I like the smaller version.

For this recipe you will need: [Makes about 20 cookies]

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
  • 7 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

For icings

  • 2 3/4 cups confectioners sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla
  • 4 to 6 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder


Preheat oven to 350°F. Butter 2 large baking sheets. 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 at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture  in batches, beginning and ending with flour mixture, and mixing just until smooth.

Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. 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 vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Using the back of table spoon, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half. Let icing dry & then enjoy.

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