Black and White Cookies

Sunday, November 07, 2010
Black and White cookies say, "New York."  New York City says, "Macy's Parade."  Macy's Parade says "Thanksgiving."  If you've followed me've spent too much time around me.  Anyway, I'm very excited about Thanksgiving.  Fall is my favorite.  (Check back in winter, I say the same thing with each season.)  Thanksgiving is my favorite holiday.  Until Christmas, and then....nevermind.  But really, Thanksgiving brings the best food, in particular, my Grandma's stuffing recipe.  It also is the doorway to Christmas, and Christmas is going to be my favorite holiday right after Thanksgiving...soooooo....Back to the point of why this is a seasonally appropriate cookie.  I have watched the Macy's parade Thanksgiving Morning every year my entire life of memories.  I eat the same breakfast (sausage roll ups), watch the parade, and smell turkey cooking.  I've always wanted to be IN NYC over Thanksgiving, eating a B&W cookie, and watching the parade....except, if I was doing that, I wouldn't be in my PJ's eating breakfast and smelling turkey.  This year, I'll just adapt that little wish, and bring NY to me.  Here is the cookie recipe I tried out (via recipes online) .  It says it makes 3 dozen, and I think I made my cookies a little ginamormous b/c I only got out about half that many.  They are pretty cakie, and I thought they were also better after hanging out 24 hours.  The lemon flavor had settled down a bit.  They aren't the sweetest cookie, but they are different, and pretty accurate to all the other black and white cookies I've had in the history of my cookie eating life. 
Black and White Cookies
Ingredients for Cookies:  1 c. unsalted butter, 1 3/4 c. sugar, 4 eggs, 1 c. ilk, 1/2 t. vanilla, 1 t. lemon extract, 2 1/4 c. flour, 3/4 t. salt, 1 t. baking powder, 2 1/2 c. cake flour
Instructions for Cookies
1.  Cream butter and sugar.  Stir in eggs 1 at a time, milk, vanilla, lemon. 
2.  Combine flours, baking powder and salt and gradually add it to the cream mix. 
3.  Drop. 1/3 c. of batter onto a tray, and use a spoon to help form a circle that is 1' thick. 

4.  Bake at 11-14 min. 

*I would suggest NOT cooking these on a darker cookie tray.  A bakingn stone is best because you don't want the bottoms to brown too much.  If the bottoms of your cookie brown, you can scrap off the darker color with a knife before icing. 
Ingredients for White Icing
3 c. powdered sugar, 2 T. light corn syrup, 1 T. butter, 1 1/2 t. vanilla, 1/3 c. boiling water. 
Ingredients for Chocolate Icing:
All the ingredients for the white icing plus 5 oz of melted chocolate morsels. 
Instructions for Icing:
1.  Mix all the ingredients except for the water.  Add water 1 T at a time, whisk together until smooth. 
2.  Ice cookies 1/2 at a time.

 Let dry 20 minutes until dry before icing the second half.  The icing will be firm after a few hours of air drying. 
A few thousand honking taxi drivers, and a few more hundred skyscrapers, and I'm practically there!

No comments