As soon as I saw this cookie recipe, I thought of my friend Jessica who helped to throw me a wonderful baby shower!
I remember hearing Jess talk about how much she loved these cookies and I realized that I have never tried them myself!
What a wonderful shower! Little Lerner is a loved little boy already! <3
Anyway, back to these amazing cookies that I found on Vivian’s site “Let’s Try These”. When I saw these cookies for the Secret Recipe Club, I thought I would make them for Jess as a Thank You for helping to throw my baby shower!
Here’s what went down via text message when I told her:
Haha! so funny!
Black and White Cookies
Adapted from Let’s Try These…
Cookies:
1 3/4 cups granulated sugar
1 cup unsalted butter, at room temperature
4 large eggs
1 1/2 cups skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Glaze:
4 cups confectioners sugar
1/3 – 1/2 cup hot water
2 Tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
1 ounce bittersweet or semi-sweet chocolate, finely chopped
Directions:
1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray or use a silicone mat.
2. In large mixing bowl, combine sugar and butter and mix until fluffy. Next add the eggs, milk and vanilla and lemon extracts and mix until smooth. It will be very liquid-y, but don’t worry – you’re going to add a lot of flour!
3. In medium bowl, combine cake flour, all-purpose flour, baking powder and salt; gently whisk together. Add dry mixture to the wet in batches, stirring well after each addition.
4. Place heaping spoonfuls of the dough 2 inches apart on the baking sheets and bake until edges begin to brown, 18 to 20 minutes. Let cookies cool completely.
To make the glaze:
1. Place the confectioners sugar in a large bowl. Gradually Stir in the hot water (it is best to pour in a bit at a time so that you can keep track of its consistency easier)
2. Add corn syrup and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.
3. Remove about 1/2 cup of the frosting and place it in another bowl. In a small microwavable bowl, add the finely chopped chocolate. Melt on high for about thirty seconds; stir. Add the melted chocolate to the 1/2 cup frosting.
4. Spread white glaze over half the cookie. Repeat with the remaining cookies. If the frosting/glaze thickens too much, add a few drops of water.
5. Once all the cookies are covered with the white frosting, then cover the other half of each cookie with the chocolate frosting. If the chocolate frosting becomes too thick, add a little hot water to thin the frosting.
Makes 48 cookies.
Nutrition Notes: Cake flour is a type of wheat flour that is used in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours including its low protein content, which results in a light and fluffy cake with a tender crumb. A high protein content promotes the production of gluten, which can make baked goods more tough.
Taste Test: These are delicious! I can see why they are my friend Jess’ favorite cookie! They are very soft and do have a cake-like consistency. I love soft cookies so these were right up my alley!
Enjoy!
As soon as I saw this cookie recipe, I thought of my friend Jessica who helped to throw me a wonderful baby shower! I remember hearing Jess talk about how...
