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Have you ever eaten a Black and White cookie? If so, than you can make these delicious cookies right at home without going to a nearby bakery! If not, than you’ll be able to try them for the first time, as well as feel good about your baking skills!

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These cookies are most commonly found in New York bakeries and stands. They have the texture of a cake, but are shaped like a cookie. Therefore, they are cookakes….I have a feeling this term won’t stick around for long..

I had my first black and white cookie when I was in New York last summer and I think it was love at first sight! Than, I had my second one, and it wasn’t very good. It was dry, and crumbly. But have no fear, these black and white cookies are soft, delicious and moist *virtual high five*
Original recipe found here, but I made up my own glaze.

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You’ll need:

– 2 cups cake flour
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup (1 stick) of softened butter
-3/4 cup sugar
-1 egg
-1/2 teaspoon vanilla extract
-1/2 cup milk

Directions:

1) In a bowl whisk together the flour, baking powder and salt; set aside.

2) In your mixer cream together the softened butter and sugar for about 1 minute.

3) Add in the egg and vanilla extract, mix until combined.

4) Scrape down the sides of the bowl and add in half of the flour mixture. Mix, then add half of the milk. Alternate mixing the flour and milk mixtures until it’s all gone.

5) Each cookie should be about 1/4 cup of batter each.

6) Bake at 375 F for 18-20 minutes, until the edges are brown and the centers are just done. You can test this by using a toothpick.

7) Let the cookies cool slightly on cookie pan before moving them over to a cooling rack.

For the Glaze:

You’ll need:
Icing sugar, milk, vanilla, and cocoa powder.

1) Start off with 1 cup of icing sugar, 1/2 teaspoon of vanilla (only for vanilla glaze) and 1 teaspoon of milk in a bowl.

2) Mix them together and add milk/powdered sugar/vanilla until you achieve the desired flavour/amount/consistency.

3) For the chocolate glaze, add about 1 teaspoon of icing sugar and subtract 1 teaspoon of icing sugar. Adjust milk/icing sugar/cocoa to taste and consistency.

4) Glaze your cookies by spreading either a teaspoon of chocolate/vanilla onto half of the cookie.

5) Once the halves of the cookies are dry, do the same to the other side with the opposite flavour.

Keep in an airtight container for up to 3 days. Enjoy!

Now, if you’re wondering about the title of this post. My mother looked at them, and she said “They aren’t white…or black. They’re off white and brown” Oh mother, always telling the real truth.
Well anyways, if you want these white and black, use clear vanilla extract and add some black food colouring. Enjoy your off-white and dark brown cookies! 🙂

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