Black and White Cookies

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Black and White cookies seem to be one of those quintessential New York desserts, much like Babka. I had never heard of them before I started dating my husband and I can honestly say I have never seen someone love them as much as my brother-in-law.

He came to visit last weekend for the Fourth of July and I decided this would be a good time to try this soft and cakey cookie. While mine came out a little too poofy they were still delicious and they taste pretty close to what you would find in bakeries and delis all over New York City.

Black and White Cookies

From: Heather Homemade

For the Cookies:

1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/3 cup buttermilk (or mix a little lemon juice into the milk)

1/2 tsp vanilla

1/3 cup butter

1/2 cup sugar

1 egg

For the icing:

1 1/2 cup confectioners sugar

1 tbsp light corn syrup

1 tsp lemon juice

1/4 tsp vanilla

1/4 cup cocoa powder

 

Preheat the oven to 350 degrees F.

Mix together the flour, baking soda, and salt.  In a separate bowl mix the buttermilk and vanilla.  Set both aside.

Cream the butter and sugar together until light and fluffy.

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Add in the egg and mix well.

Carefully add in half the flour mixture and beat until combined.

Pour in the buttermilk and vanilla and stir well.

Add in the rest of the flour and mix until smooth.

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Scoop large spoonfuls (about 1/4 a cup) of the batter onto a well greased or parchment-lined baking sheet.

Bake for 15- 17 minutes until the tops are puffed and pale brown.

Allow the cookies to completely cool.

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Meanwhile make your icing.

I halved all of my icing ingredients into two separate bowls:  3/4 cup confectioners sugar, 1 1/2 tsp corn syrup, 1/2 tsp lemon juice, splash of vanilla.

In one of the two bowls you will also add the cocoa powder.

Stir both until they are smooth.  I found the chocolate icing to be a little stiff so added 2-3 tbsp of water to get a nice consistency.

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Turn the cookies upside down to ice.  Spread the white icing over one half and allow to dry until tacky.

Spread the chocolate icing on the other half to complete the look.

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Allow the icing to dry completely before eating.

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The cookies will keep in an airtight container for 2-4 days.

Black and White Cookies

For the Cookies:

1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/3 cup buttermilk

1/2 tsp vanilla

1/3 cup butter

1/2 cup sugar

1 egg

For the icing:

1 1/2 cup confectioners sugar

1 tbsp light corn syrup

1 tsp lemon juice

1/4 tsp vanilla

1/4 cup cocoa powder

Preheat the oven to 350 degrees F.

Mix together the flour, baking soda, and salt.  In a separate bowl mix the buttermilk and vanilla.  Set both aside.

Cream the butter and sugar together until light and fluffy.  Add in the egg and mix well.

Carefully add in half the flour mixture and beat until combined.

Pour in the buttermilk and vanilla and stir well.

Add in the rest of the flour and mix until smooth.

Scoop large spoonfuls (about 1/4 a cup) of the batter onto a well greased or parchment-lined baking sheet.

Bake for 15- 17 minutes until the tops are puffed and pale brown.   Allow the cookies to completely cool.

Meanwhile make your icing.

I halved all of my icing ingredients into two separate bowls:  3/4 cup confectioners sugar, 1 1/2 tsp corn syrup, 1/2 tsp lemon juice, splash of vanilla. In one of the two bowls you will also add the cocoa powder. Stir both until they are smooth.

Turn the cookies upside down to ice.  Spread the white icing over one half and allow to dry until tacky.

Spread the chocolate icing on the other half.

Allow the icing to dry completely before eating.

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