Mini Black and White Cookies Recipe

Jul 19, 2011 10:31 am

A classic New York treat — the black and white

The black and white cookie is a New York City institution. The version found in almost every corner deli is about three times the size of these, but this black and white cookies recipe delivers a smaller size that's better for parties because it's more manageable to eat in a social setting.

Traditionally, the icing is applied to the bottom, or flat side, of the cookie. Doing so helps you create a neat delineation between your chocolate and white icings. Having the rounded side as the bottom also adds a topsy-turvy playfulness when plating them.

Mini black and white cookies
Tribeca Treat's mini black and white cookies.
 
Servings: 3 dozen cookies

Ingredients

For the cookies
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk
For the glazes
1 1/2 cups confectioner's sugar
1/4 cup buttermilk
1/2 cup unsweetened cocoa powder
Directions: 
  1. Preheat the oven to 350°F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
  2. Sift the flour, baking soda and salt into a mixing bowl and set aside.
  3. Beat the butter in the bowl of a standing mixer with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
  4. Add the sugar, and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure the butter and sugar are well mixed.
  5. Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
  6. Add approximately half the flour mixture and mix on low speed just until the mixture is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combined, about 15 seconds.
  7. Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom with a rubber spatula to make sure the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
  8. Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1 inch apart onto the prepared pans. Bake for 18-20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
  9. While the cookies are cooling, prepare the white glaze. Sift 1 cup of confectioners' sugar into a small bowl. Add 2 tablespoons buttermilk and mix thoroughly with a fork.
  10. Once the cookies are at room temperature, flip them over and, using a small offset spatula, spread the white glaze over one-half of the bottom of each cookie.
  11. While the white glaze sets, sift ½ cup of confectioners' sugar and ½ cup cocoa powder into another bowl and add 2 tablespoons buttermilk. Mix thoroughly with a fork. Using a small offset spatula, spread the chocolate glaze onto the other half of each cookie. Allow the cookies to set for 20 minutes.
  12. Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
Level of Difficulty: 
Easy
Prep Time: 
25 minutes
Cooking Time: 
20 minutes
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