Black and White Cookies

By barbsjustagirl

I now make these cookies regularly and wanted to share some additional comments (please read my original under HOOSIER2B as it remains correct at least for my taste and from my memory). I bake these on an UNGREASED aluminum cookie sheet and use an extremely thin metal spatula to remove. I then cool on a rack before frosting. Once cooled, over the sink, I brush off all excess crumbs from bottom of each cookie. This step is necessary, as I find that by the cookie sheet being ungreased, a very fine layer of the bottom of each cookie will adhere to the sheet (being that my memory of New York Black & Whites has always been a completely uncrisp cookie, this serves to achieve that result). Regarding the frosting, I actually make it in 2 batches, white being first: 3 Cups confectioners sugar, 2 Tbsp light corn syrup (for consistency), 1 TBSP butter (for shine), 1 1/2 tsp clear imitation vanilla extract, and enough hot water to achieve desired consistency. I mix with a wire whisk until smooth. I then ice slightly over 1/2 of each cookie and let set until firm (approx. 20 mins.). For black icing: follow recipe for white however add to it 1/4 to 1/3 C. DUTCH processed cocoa powder (believe me, no other cocoa, chocolate or chocolate flavoring will do - I've tried them all!). I frost cookie by spooning on icing, then using a small offset spatula to smooth. If it appears that I am obsessed with these cookies, I am! It may take a few additional minutes longer overall.

Ingredients

• Icing:
• 1 cup unsalted butter
• 1 3/4 cups white sugar
• 4 eggs
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 2 1/2 cups cake flour
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups confectioners' sugar
• 2 Tbsp light corn syrup
• 1 Tbsp butter
• 1-1/2 tsp. clear vanilla extract
• boiling water
• For chocolate icing (as above except add):
• 1/4 to 1/3 cup Dutch cocoa powder

Details

Servings 24

Preparation

Step 1

Preheat oven to 375 degrees F (190 degrees C). Be sure and bake on parchment paper - ungreased.
In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.

Icing:

I actually make it in 2 batches, white being first:
3 Cups confectioners sugar,
2 Tbsp light corn syrup (for consistency),
1 TBSP butter (for shine),
1½ tsp clear imitation vanilla extract
enough hot water to achieve desired consistency.

I mix with a wire whisk until smooth. I then ice slightly over ½ of each cookie and let set until firm (approx. 20 mins.).

For black icing: follow recipe for white however add to it ¼ to ⅓ C. DUTCH processed cocoa powder (believe me, no other cocoa, chocolate or chocolate flavoring will do – I’ve tried them all!). I frost cookie by spooning on icing, then using a small offset spatula to smooth.