New York Black And Whites Recipes

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

NEW YORK CITY BLACK AND WHITE COOKIES

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.

NEW YORK BLACK AND WHITES

Steps:

• Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
• In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
• In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes.
• Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated.
• Beat in half of the flour mixture until evenly incorporated.
• On low speed, beat in the sour cream.
• Beat or stir in the remaining flour mixture just until well blended and smooth.
• Let dough stand to firm up for about 5 minutes.
• Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
• Place on the baking sheets about 3-1/2 apart.
• Using your hands, press and pat the balls into about 3-1/4" in diameter.
• Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
• Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
• Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
• For the Fondants---------.
• In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
• Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
• Place the chocolate into a small deep bowl.
• Pour 2/3 c of the hot vanilla fondant over the chocolate.
• Stir until the chocolate is partially melted.
• Pour another 1/2 c of the vanilla fondant over the chocolate.
• Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
• Stir until the chocolate melts completely and the water is incorporated.
• To Ice---------.
• Set the wire racks with the cookies over waxed paper to catch the drips.
• Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
• If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
• If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
• Ice the 2nd half of each cookie with the vanill fondant.
• Let the cookies stand until the icing sets, 2-4 hours.
• Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
• Like they'll last that long!