Black and White Cookies

Posted by Lindsey On 9:58 AM

I got this recipe from the box of the silicone baking mat that I got in the blogging by mail event. It was very good and the cookies are amazing. They are very cake like. They don't look perfect but they really taste good.



Black and White Cookies
Makes 2 dozen

Cookies
2 cups cake flour
2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
4 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 cup unsalted butter
1 1/2 cups sugar

Glaze
4 cups confectioners sugar
5 to 6 tablespoons hot water
2 teaspoons corn syrup
1/2 teaspoon pure vanilla extract
1/3 cup cocoa powder


Procedure


Pre-heat the oven to 350 degrees F.


For the Cake:

Combine the flours, baking powder and salt in a bowl and set aside. Whisk together the milk, eggs, and extracts in a bowl and set aside. In a bowl of an electric mixer fitted with the flat paddle, beat the butter on medium speed for 2 minutes. Add the sugar and continue to beat for 1 minute or until the mixture is light and fluffy.

Reduce the speed to low and add one third of the flour mixture and mix to incorporate. Add one half of the milk mixture and mix to incorporate. Repeat the process and add the remaining flour mixture. Scrape the inside surface of the bowl, and mix the cookie batter 30 to 40 seconds or until the batter is smooth.

Drop heaping tablespoons of the batter 2 inches apart on a cookie sheet. Bake the cookies 10 to 13 minutes or until the edges of the cookies just begin to turn golden. Transfer the cookies to a wire rack to cool completely.


To prepare the glaze:

Place the confectioners sugar in a mixing bowl. Gradually whisk in the water until the mixture is smooth. Add the corn syrup and vanilla and mix to incorporate. Transfer half of the icing to a second bowl and mix in the cocoa. Add water as needed, one teaspoon at a time until the icing is smooth. Use the icing immediately or cover the surface with a damp paper towel. Spread one half of each cookie with the white glaze and the other half with the chocolate glaze. Allow the glaze to dry before serving. Store the cookies in an airtight container at room temperature up to 3 days.

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