Anniegrl
I'm two!
Member since 5/05 4320 total posts
Name:
Ann
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Mini black and white cookies
Just made these yesterday - they were really good! (although the frosting doesn't taste exactly like it should, but it's acceptable).
Mini Black-and-White Cookies
Makes about five dozen cookies
Active time: one hour. Start to finish: one hour
This is a miniature version of a New York favorite — a cakey cookie with sweet half-moons of vanilla and chocolate icing.
For cookies
1 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
7 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
For icings
2 3/4 cups confectioners sugar
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
4 to 6 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder Special equipment: a small offset spatula
Make cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter two large baking sheets. 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 at medium-high until pale and fluffy — about three minutes. Then add egg; beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
Drop rounded teaspoons of batter one inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched: six to eight minutes total. Transfer to a rack to cool.
Make icings while cookies cool: Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and two tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, a teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, a teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
Ice cookies: With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.
Cook's note: Once icing is dry, cookies keep layered between sheets of wax paper or parchment in an airtight container at room temperature for four days.
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