- This topic has 0 replies, 1 voice, and was last updated 9 years, 4 months ago by
.
-
Beth’s N.Y. Black White Cookies
Submitted by hers on November 18, 2002 at 8:24 pmDESCRIPTION
Beths N.Y. Black & White CookiesSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
Growing up on Long Island, these wonderful Black & White "cookies" were a staple of my childhood at our local bakeries. These large cake-like cookies have a thick layer of hard fondant-like icing- black on half, white on the other half. This recipe comes as close to the actual bakery cookies as I have ever had.2 cups King Arthur All-Purpose Flour
1/2 tsp. baking soda
1/4 tsp. salt
10 Tbs. butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1/2 tsp. Buttery Sweet Dough Bakery Flavoring
1/2 cup buttermilk
1 3/4 cups King Arthur glazing sugar
1/4 cup unsweetened cocoa
2 Tbs. light corn syrup
8 - 10 tsp. warm water1. Preheat oven to 350. In small bowl, stir together flour, baking soda,and salt.
2. In large bowl, with mixer at medium speed, beat butter and granulated sugar until creamy. Beat in eggs and Buttery Sweet Dough Bakery Flavoring, vanilla until blended. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined, scraping bowl occasionally with rubber spatula.
3. Drop dough by 1/4 cups, about 3 inches apart, on 2 ungreased large cookie sheets. Bake 15 to 17 minutes, rotating sheets halfway through baking until edges begin to brown and tops spring back when lightly touched with a finger. With wide spatula, transfer cookies to wire racks to cool completely.
4. When cookies are cool, prepare vanilla glaze: In medium bowl, mix 1 1/4 cups glazing sugar, 1 Tbs. corn syrup and 5 to 6 tsps. water, one tsp at a time, to good spreading consistency. Turn cookies over flat side up. With spatula spread vanilla glaze over half of each cookie. Allow glaze to set 20 minutes.
5. Prepare chocolate glaze: In small bowl, stir remaining 1/2 cup 10X sugar, cocoa, remaining 1 Tbs. corn syrup, and remaining 3 to 4 tsps water, 1 tsp at a time, to good spreading consistency. With clean spatula, spread chocolate glaze over remaining half of each cookie. Let glaze set completely, at least 1 hour. Makes about 14 cookies.
If I remember correctly, each cookie has just under 300 calories....but is worth every one!
- You must be logged in to reply to this topic.