Black and White Cookies


For the cookies:

  • 2 cups cake flour (or 1 1/2 cups all purpose flour plus 1/4 cup cornstarch)
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 8 tbsp unsalted butter, softened but still cool
  • 3/4 cups plus 2 tbsp sugar
  • 1 large egg, at room temperature
  • 1/4 tsp. vanilla extract
  • 1/2 tsp. lemon zest plus 1 tbsp lemon juice
  • 1/2 cup milk

For the glaze:

  • 1 oz. unsweetened chocolate, chopped fine
  • 1 1/2 tbsp light corn syrup
  • 2 tbsp water
  • 2 cups confectioners’ sugar
  • 1/4 tsp. vanilla extract
  • 1 tbsp lemon juice

To make the cookies, preheat the oven to 375˚ F.  Line a large baking sheets with parchment paper.  In a large bowl combine the flour, baking powder and salt.  Whisk to combine, and set aside.

In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds.  Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl.  Blend in the egg, vanilla and lemon juice and zest at medium speed until combined, about 30 seconds.  With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in 3 additions just until combined.

Using a medium ice cream scoop, portion out cookies, 1 inch apart.  With moistened fingers, gently press each mound of dough into a disk.  Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 10 minutes.  Let cookies cool completely before icing.

To make the icing, melt the chocolate in a medium bowl set over a saucepan of simmering water.  Remove from the heat and set aside.  In a medium saucepan, combine the corn syrup and water and bring to a boil.  Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined.  Transfer 1/3 cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.  If too thick, stir in milk until it reaches the same consistency as the vanilla icing.  Stir lemon juice into the vanilla icing.

Frost with a knife or offset spatula. If icing thickens while frosting, stir in milk to thin out.

Makes 25-30 small cookies

From Annie’s Eats


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