Copy Cat Juniors Black And White Cookies Recipes

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LOW-FAT BLACK AND WHITE COOKIES



Low-Fat Black and White Cookies image

Since I'm not a native New Yorker, I can't say how these compare to the full fat version. Nevertheless, these are delightful, soft cookies with just a hint of lemon. They are wonderful when in the mood for something a little different. Recipe taken from Cooking Light.

Provided by me2006

Categories     Dessert

Time 1h15m

Yield 10 cookies, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsweetened applesauce
1 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 large egg whites
1 1/2 cups confectioners' sugar, divided
3 tablespoons milk or 3 tablespoons light cream, divided
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons unsweetened cocoa (melted chocolate is also acceptable)

Steps:

  • COOKIE: Preheat oven to 375°F.
  • Line a baking sheet with parchment paper.
  • Set applesauce in a fine sieve to drain while you prepare the other ingredients.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
  • Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
  • Bake for 10 minutes, until set but not browned.
  • Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
  • ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
  • Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.

Nutrition Facts : Calories 274.8, Fat 5.1, SaturatedFat 3.1, Cholesterol 12.8, Sodium 217.8, Carbohydrate 55.2, Fiber 1.1, Sugar 37.8, Protein 3.1

JUNIOR'S BLACK AND WHITE COOKIES RECIPE - (4.2/5)



Junior's Black and White Cookies Recipe - (4.2/5) image

Provided by á-6711

Number Of Ingredients 19

Cookies
2 1/2 cups cake flour
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups unsalted butter
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 teaspoon lemon extract
2/3 cup heavy cream
Frostings
10 cups confectioners' sugar ( 2 1/4 pounds)
1/2 cup light corn syrup
3 tablespoons fresh lemon juice
1 1/2 tablespoons pure vanilla extract
1/2 hot water, cup plus
3 tablespoons hot water, plus more as needed
5 ounces bittersweet chocolate, melted ( at least 60% cacao)

Steps:

  • For the Cookies : Preheat the oven to 375 degrees F. Grease 2 baking sheets and line with parchment paper. Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl. In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts. Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well. Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake. Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely. For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable. Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water. Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water. Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.

BLACK AND WHITE COOKIES



Black and White Cookies image

This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats. http://bit.ly/6aToYv

Provided by DrGaellon

Categories     Dessert

Time 1h50m

Yield 24 cookies

Number Of Ingredients 15

1 lb cake flour (4 cups)
1/2 teaspoon baking powder
1/2 teaspoon table salt
16 tablespoons unsalted butter, softened (2 sticks)
12 1/4 ounces granulated sugar (1 3/4 cups)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whole milk
1/4 cup light corn syrup
1/3 cup water
1 1/4 lbs confectioners' sugar (5 cups)
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
2 -4 tablespoons water

Steps:

  • Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
  • Whisk flour, baking powder and salt together in a bowl.
  • In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
  • Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
  • Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
  • Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
  • When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
  • Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.

Nutrition Facts : Calories 319.3, Fat 9.8, SaturatedFat 6, Cholesterol 36.9, Sodium 71.3, Carbohydrate 56.8, Fiber 0.7, Sugar 39.1, Protein 2.8

NEW YORK CITY BLACK AND WHITE COOKIES



New York City Black and White Cookies image

Look to the cookie. These cake-style cookies are a staple in New York City. Growing up we used to buy these all the time and you can still get them in every bake-shop in the city. They were made famous to the rest of the world by an episode of Seinfeld entitled "The Dinner Party". They are more like small cakes than crunchy or chewy cookies, and should be roughly the size of the palm of your hand, if not, bigger. These are great for taking to a potluck, or if you've got a wayward New Yorker around.

Provided by Chef Hayley

Categories     Drop Cookies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1 tablespoon water (approx)
1/4 cup cocoa powder

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking soda and salt in medium bowl.
  • In small bowl or cup, mix together buttermilk and vanilla.
  • Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
  • Add egg to butter and sugar mixture, and beat until blended.
  • Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
  • Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
  • Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
  • Place on a cooling rack, and allow to cool completely before icing.
  • Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
  • Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
  • Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.

Nutrition Facts : Calories 402.6, Fat 11.9, SaturatedFat 7.1, Cholesterol 58.6, Sodium 328.4, Carbohydrate 71.8, Fiber 1.9, Sugar 47.7, Protein 5

BLACK AND WHITE COOKIES



Black and White Cookies image

The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 black and white cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 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
3 to 4 tablespoons milk
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch-process cocoa powder

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
  • 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, then the vanilla, beating well after each addition.
  • Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
  • Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
  • Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
  • Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

PERFECT BLACK AND WHITE COOKIES



Perfect Black and White Cookies image

Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don't have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they'll be good for a few days longer.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 12 to 14 cookies

Number Of Ingredients 19

2 cups/255 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup/80 milliliters sour cream or whole-milk yogurt
1/3 cup/80 milliliters whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup plus 2 tablespoons/200 grams granulated sugar
2 large eggs, at room temperature
2 1/2 cups/300 grams confectioners' sugar
Boiling water, as needed
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of fine sea salt
2 1/2 ounces/70 grams unsweetened chocolate, melted and cooled
2 1/2 tablespoons unsweetened Dutch-process cocoa powder

Steps:

  • Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
  • In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
  • Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
  • Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
  • Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
  • While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
  • Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.

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