Black And Whites Deli Deli Deli Recipes

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BLACK-AND-WHITES



Black-and-Whites image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 large cookies

Number Of Ingredients 17

8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
Chocolate Icing:
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees.
  • Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
  • Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
  • When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

MINI BLACK AND WHITE COOKIES RECIPE BY TASTY



Mini Black And White Cookies Recipe by Tasty image

Make these classic New York deli cookies at home with this easy recipe. Each cookie is topped with vanilla and chocolate icing, making every bite better than the last.

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 1h55m

Yield 28 cookies

Number Of Ingredients 19

nonstick cooking spray, for greasing
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons McCormick® vanilla extract
⅓ cup full-fat sour cream
1 cup all purpose flour
¾ cup cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 ½ cups powdered sugar, sifted
1 ½ tablespoons light corn syrup
2 teaspoons lemon juice
½ teaspoon McCormick® vanilla extract
1 ½ tablespoons whole milk
¼ cup cocoa powder
1 teaspoon water, as needed
cookie scoop, 7/8 ounce

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
  • In a large bowl, cream together the butter and granulated sugar with an electric hand mixer on medium-low speed until light and fluffy, 3-4 minutes, increasing to medium speed if necessary. Scrape down the sides of the bowl, then add the egg and vanilla and mix until combined, 1-2 minutes. Add half (2 tablespoons plus 2 teaspoons) of the sour cream and mix until combined.
  • In a medium bowl, whisk together the all-purpose and cake flours, baking powder, baking soda, and salt.
  • Alternate adding half of the flour mixture and the remaining sour cream to the butter mixture, beginning and ending with the flour and beating on low speed between each addition until just incorporated.
  • Using a rounded tablespoon or level #40 cookie scoop, scoop the cookies onto the prepared baking sheets, spacing about 1 inch apart. Dip your fingers in water or lightly spray with nonstick spray and gently flatten the tops of the cookies (this will help prevent them from doming while baking).
  • Bake the cookies for 8-10 minutes, until light golden brown around the edges. Remove from the oven and let cool completely.
  • While the cookies cool, make the icings: In a medium bowl, stir together the powdered sugar, corn syrup, lemon juice, vanilla, and milk until smooth.
  • Transfer half of the icing to a separate medium bowl and stir in the cocoa powder until smooth. Add water, ½ teaspoon at a time, until the chocolate icing has the same consistency as the white icing.
  • Once cookies have cooled completely, flip them over so the flat bottoms are facing up. Using an offset spatula or flat knife, spread a thin layer of white icing over half of a cookie and a thin layer of chocolate icing over the other half. Place on a wire rack, icing side up, and repeat with the remaining cookies. Let the icing set for at least 15 minutes before serving.
  • Enjoy!

RED AND WHITES



Red and Whites image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 22 cookies

Number Of Ingredients 18

2 cups all-purpose flour
1/2 cup malted milk powder (original, not chocolate-flavored)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup sour cream
2 3/4 cups confectioners' sugar
1/3 cup malted milk powder (original, not chocolate-flavored)
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
3 tablespoons hot water, plus more if needed
White and red gel food coloring, for tinting
1/2 teaspoon unsweetened cocoa powder
White and red coarse sugar, for decorating

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
  • Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
  • Meanwhile, make the icing: Sift the confectioners' sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
  • Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight.

BLACK AND WHITES



Black and Whites image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Sugar Cookie dough without baking powder; chill 2 hours. Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill 30 minutes. Bake 8 to 10 minutes at 350 degrees. Cool, then spread with vanilla frosting on one side and chocolate on the other.

BLACK AND WHITE COOKIES



Black and White Cookies image

The iconic deli cookie of New York is coming to your kitchen. That's right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look-these could hold their own in any deli case-and just like the store-bought ones, they're oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you'll be able to satisfy the most voracious of cookie monsters!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 12

Number Of Ingredients 15

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/3 cup buttermilk
1/3 cup butter
2 cups powdered sugar
2 to 3 tablespoons hot water
1 tablespoon Hershey's Special Dark cocoa
2 to 4 teaspoons hot water

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
  • Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
  • Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.

Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 310 mg, Sugar 37 g, TransFat 1/2 g

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