Homemade Black & White Cookies

Sweet Treats

It's a beautiful day in New York City. The forecast for the rest of the week is high 60's/low 70's and clear skies...therefore, I'm in a New York state of mind. To capitalize on this mood, today's post is all about NYC's favorite treat: The Black & White Cookie...

Black & White Cookies are my mom's all-time favorite so I whipped her up a batch and shipped them to California for her birthday. They were more than perfect. This is the one and only B&W Cookie recipe you'll ever need.

Ingredients:
*Makes about 8 gigantic cookies

• Cookies
• 1 & 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

• Icing
• 1 & 1/2 cups confectioners sugar
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 cup unsweetened Dutch-process cocoa powder (for the chocolate icing only)

Recipe:
*From Gourmet
1. Preheat the oven to 350F.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup:

3. Beat together butter and sugar with an electric mixer until pale and fluffy (about 3 minutes) then add egg, beating until combined well:

4. Mix in the flour mixture and buttermilk mixture, alternately in batches at a low speed, beginning and ending with flour mixture. Mix until smooth:

5. Spoon 1/4 cups of batter about 2 inches apart onto a greased baking sheet. Bake in the middle of the oven until tops are puffed and pale golden (cookies should spring back when touched) - roughly 15-17 minutes. Transfer to a rack to cool:

6. Meanwhile, to make the icing, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin the chocolate icing to the same consistency as the white icing:

7. Turn the cookies flat side up and spread the white icing over half and the chocolate over half. Voila!

Wrapped up and ready to be shipped to California for my mom!!

Recipe to print:

*From Gourmet

1. Preheat the oven to 350F.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
4. Mix in the flour mixture and buttermilk mixture, alternately in batches at a low speed, beginning and ending with flour mixture. Mix until smooth.
5. Spoon 1/4 cups of batter about 2 inches apart onto a greased baking sheet. Bake in the middle of the oven until tops are puffed and pale golden (cookies should spring back when touched) - roughly 15-17 minutes. Transfer to a rack to cool.
6. Meanwhile, to make the icing, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to the same consistency as the white icing.
7. Turn the cookies flat side up and spread the white icing over half and the chocolate over half. Voila!