Friday, May 28, 2010

"New Jersey" Black & White Cookies!


For New Yorkers, Black & White cookies are a dietary staple. I've been on a quest to find the perfect recipe so I could make them at home. This one is really close - I'm almost there. The icing is perfect but the cookie is a little thin and they turned out in an oval shape, not round. I'm calling this a "New Jersey" Black & White Cookie...so close but not quite an authentic NY Black & White!
Here's the recipe:
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
Make cookies:
Preheat oven to 350F.
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.
Enjoy!

4 comments:

  1. Hi Loren!! This is one of my fav cookies that I make all the time!! I would love to try your recipe!!

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  2. thanks for posting loren. we can't find these yum-yums anywhere in CA so I'll definitely be trying out this recipe!

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  3. Hello,

    I stumbled upon your blog from another that I follow and saw your post on black and white cookies. Last summer I went on a hunt for the perfect recipe after my husband told me a fellow firefighters (FDNY) is a great baker and makes them all the time (my husbad should never say anyone besides me is a great baker :). The icing I had had to be doctored a little but was similar to yours but the "black" half was more brown so I actually added Hershey's syrup as a last ditch effort and it worked but the secret to the cookie part is part presto cake flour and lemon extract (only about 1/4 teaspoon if I can remember correctly). I would be happy to share the cookie recipe I have if you are interested in in the mean time I am going to make your icing since the proportions are differnt from mine. Thanks and sorry for the long comment!

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  4. Hi Jean-Marie!
    I'm still on a quest to find the perfect "Black and White" cookie recipe. I would love to try yours! My email address is lorenoneill@aol.com. Thanks for the Hershey's syrup tip... how can you go wrong with Hershey's syrup?! LOL! Thank you!
    Loren

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