By Tracey
Black and White Cookies
from Baking Illustrated
Ingredients:
- 4 cups (16 oz) cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups (12 1/4 oz) sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1 cup milk, at room temperature (I used 1%)
- 2 oz unsweetened chocolate, finely chopped
- 1/4 cup light corn syrup
- 1/3 cup water
- 5 cups (20 oz) confectioners’ sugar
- 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 375˚ F. Line 2 large baking sheets with parchment paper.
Whisk the flour, baking powder and salt together in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar gradually then continue beating until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs, vanilla extract and lemon extract and beat until combined. With the mixer on low, alternately add the flour mixture (in 4 additions) and milk (in 3 additions), beginning and ending with the flour mixture. Mix just until combined. (The dough will be on the thin side, don’t be concerned.)
Measure out 1/4-cup portions of dough, and transfer them to the prepared baking sheets – 6 to a sheet, spacing them at least 2 inches apart. Moisten your fingertips with water, then gently press each of the dough mounds into a disk measuring 2 1/2-inches wide by 3/8-inch thick. Bake for 18-20 minutes (rotating the baking sheets halfway through), until the centers of the cookies are firm and the edges are just starting to brown. Transfer the baking sheets to wire racks, and let the cookies cool for 2 minutes before removing them to the racks to cool completely. Repeat with remaining dough.
To make the icing: Add the chocolate to a medium heatproof bowl and set over a saucepan of simmering water. Let the chocolate melt, stirring occasionally, then remove and set aside. Combine the corn syrup and water in a medium saucepan and bring to a boil, then remove the pan from the heat and mix in the confectioners’ sugar and vanilla until smooth. Add 3/4 cup of the vanilla icing to the melted chocolate and stir to combine. (Note: you can adjust the consistency of the icing as necessary. For the vanilla – if it’s too thick, add hot water a teaspoon at a time and if it’s too thin, add confectioners’ sugar a teaspoon at a time. For the chocolate – add milk, a teaspoon at a time if it’s too thick, or confectioners’ sugar, a teaspoon at a time, if it’s too thin.)
To glaze the cookies: Set the cookies on wire racks place on top of wax paper. (The flat side of the cookie should face up – that’s the side you want to glaze.) Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half of the flat side of each cookie. Tilt the cookie and run the spatula around the edge to scrape off excess icing. Let set for about 15 minutes so the icing hardens. Use a small offset spatula to spread chocolate icing on the other half of the cookies, again scraping excess from the edge.
Place the cookies on the wire racks, and let the glaze set for at least an hour. Store at room temperature in an airtight container between sheets of parchment paper.
Red Velvet Adaptation
adapted from Spork or Foon
Combine 3 tablespoons cocoa powder and 2 tablespoons red food coloring in a small bowl to make a paste. You’ll add your cocoa paste once the batter is made (right after alternating the dry ingredients and milk). Otherwise, follow the recipe above exactly.
Makes about 24-26 cookies.
