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Black and White Cookies

Black and White Cookies: Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. To make all the cookies the same size, on each sheet of parchment draw 8 - 2 1/2 inch (6.5 cm) circles, spacing the circles about 3 inches (7.5 cm) apart. Turn the parchment paper upside down on your baking sheet (so the circles you drew are underneath).

In a large bowl whisk together the flours, baking powder, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. Scrap down the sides of your bowl as needed. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions) beginning and ending with the flour. Using a 1/4 cup (60 ml) measuring cup (or an ice cream scoop), place mounds of batter on the prepared baking sheet. Then, using an offset spatula or the blade of a knife, spread the batter into 2 1/2 inch (6.5 cm) rounds, using the template as a guide. Bake the cookies for about 12 - 15 minutes, or until the edges and bottoms of the cookies are lightly browned and a toothpick inserted in the center of a cookie comes out clean. Remove from oven and cool on a wire rack.

Frosting: Place the confectioners sugar in a large bowl. Gradually stir in the hot water, corn syrup, and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.

Remove about 1/2 cup (120 ml) of the frosting and place it in another heatproof bowl. Add the finely chopped chocolate. Place the bowl over a saucepan of simmering water until the chocolate has melted and the frosting is smooth. Remove from heat.

Turn the cookies so the flat bottoms are facing up. Spoon a scant tablespoon of the white icing on one half of each cookie. Then, using a small offset spatula or knife, spread the frosting evenly over half the cookie. Tilt the cookie and run the spatula along the edge of the cookie to scrape off excess frosting. Place the cookie on a wire rack. Repeat with the remaining cookies. If the frosting thickens too much, add a few drops of water.

Once all the cookies are covered with the white frosting, then cover the bare half of each cookie with the chocolate frosting. If the chocolate frosting becomes too thick, reheat over the simmering water until fluid. Add a little hot water to thin the frosting if necessary.

Makes about 30 cookies.

Black and White Cookies:

2 1/2 cups (325 grams) all purpose flour

2 1/2 cups (290 grams) cake flour

1 teaspoon baking powder

3/4 teaspoon salt

1 cup (225 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon pure lemon extract

1/2 cup (120 ml) milk, at room temperature

Glaze:

4 cups (1 pound) (450 grams) confectioners sugar (powdered or icing sugar)

1/3 - 1/2 cup (80 - 120 ml) hot water

2 tablespoons light corn syrup

1/2 teaspoon pure vanilla extract

1 ounce (30 grams) bittersweet or semi-sweet chocolate, finely chopped

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