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Mini black and white cookies

Posted By Message

Anniegrl
I'm two!

Member since 5/05

4320 total posts

Name:
Ann

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.



Posted 12/19/05 10:18 AM
 
Long Island Weddings
Long Island's Largest Bridal Resource

dpli
Daylight savings :)

Member since 5/05

13973 total posts

Name:
D

Re: Mini black and white cookies

Thanks! I'll let you know if I make them Chat Icon

Posted 12/19/05 10:53 AM
 

Anniegrl
I'm two!

Member since 5/05

4320 total posts

Name:
Ann

Re: Mini black and white cookies

Posted by dpli

Thanks! I'll let you know if I make them Chat Icon



P.S. - I recommend making them bigger than what the recipe suggests - frosting all those cookies would be a pain in the arse unless you have help!
I used a cookie scooper thing (which probably equals 2 Tbs) and the recipe yielded only about 16 cookies.

Posted 12/19/05 11:03 AM
 

dooodles
When you wish upon a star

Member since 5/05

11997 total posts

Name:
Because 2 people fell in love

Re: Mini black and white cookies

Thanks!! I'd love to try making these

Posted 1/1/06 1:11 PM
 

GenLCSW
Baby # 3 is here!!!

Member since 7/05

21138 total posts

Name:
Genna

Re: Mini black and white cookies

sounds yummy!!!

Posted 1/25/06 4:40 PM
 
 

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