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I’m always intrigued by the things I remember from my childhood. I’ve been wearing glasses for as long as I can remember, and our annual trips to the eye doctor could be fashioned to an adventure. Because this eye doctor was on the “West Side,” it often took over an hour to get there, so I’d pack my dolls and my books and we’d make a day of it. My father would walk me around Beverly Hills while we waited for my mom to finish her exam and we’d often stop by a Jewish bakery where I’d pick out a Black and White Cookie every single time. While it might seem trivial or insignificant, I cherished those seemingly inconsequential moments with my father and I looked forward to our special daddy/daughter time, which is the exact sentiment I want to convey with my kids this season.
In honor of the coming New Year, I thought I’d share my own take on Black and White Cookies. These cake-like cookies originated in New York and are topped with a chocolate and white frosting. Since my kids have never made it until midnight on New Year’s Eve, I thought these cookies would be the perfect completion to our New York New Year’s Eve Celebration. Along with having dinner and snacks, we’ll watch movies on Netflix before counting down as the ball drops at 9 pm PST on TV.
Everything you’ll need for these Black and White Cookies can be found at your local Walmart.
- 1 cup cake flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup unsalted butter softened
- 1 egg at room temperature
- 1/4 cup + 2 tbs organic sugar
- 1/3 cup buttermilk
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract
- 1 cup powdered sugar
- 1-2 tablespoons boiling water
- 1 ounce square of semisweet chocolate
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Preheat oven to 350 degrees F
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Grease cookie sheet with unsalted butter
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In a medium bowl, combine flour, baking soda, and salt and set aside
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Whisk together buttermilk, vanilla, and lemon extracts and set aside
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Cream together butter and sugar until fluffy
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Beat in egg
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Stir in flour and buttermilk mixtures alternately in batches
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Mix batter until smooth
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Spoon batter on prepared baking sheet in circles (use approximately 1/4 cup batter)
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Bake at 350 degrees F for 10-12 minutes or until cookies are golden and tops are puffed
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Cool on metal rack
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To prepare white icing, combine powdered sugar with boiling water, adding 1 tablespoon at a time until the frosting is thick and spreadable
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To prepare the chocolate icing, take half of the white icing and combine it with the semisweet chocolate on top of a double boiler until the chocolate has melted and the mixture is smooth
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Use an offset spatula to frost the cookies, beginning with the white frosting
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Allow to set until frosting hardens before enjoying
While the recipe itself is simple, icing these cookies can be tricky. Here are some tips on baking and icing these Black and White Cookies:
1. Since these cookies tend to puff up, be sure to spread your batter out evenly on the baking sheet. A flatter cookie will make it easier to frost these cookies.
2. Frost half of each cookie with the white icing and then proceed to frost the second half of each cookie with the chocolate frosting. Both of these icings dry in a short amount of time so you’ll want to work as quickly and efficiently as possible.
3. Avoid using a microwave to melt the chocolate as it tends to crumble and you won’t likely achieve your desired consistency. If you do not have a double boiler, you can boil water in a pan and then set another pan on top of that pan to melt your chocolate. Keep the flame on low while you are icing your cookies so that the chocolate remains smooth and spreadable.
We can’t wait to share more recipes with you in the new year. Wishing you a season of joy!
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