NEW YORK STYLE BLACK AND WHITE COOKIES

Did you know that the Black and White Cookie has it's own Facebook page with 3,542 "likes"!  I was asked a while back if I had the recipe for a Black and White cookie and I told them no, but I'd find out.  And that is just what I did, I am a follower of "Something Swanky" and the owner of this blog is Ashton, a mommy/baker/blogger.  Ashton made these cookies and as soon as I saw them I knew I had to give it a try! Go visit her, she has a blog full of desserts and only desserts.  Yummy!  With a little investigating with Google I have seen that the Black and White cookie is a New York cookie, and they are available all over the city.  If I ever make it to New York City I will be eating my way on Black and White cookies!  Some say it's not a cookie but a soft, cake with a sweet icing.  New York folks says this cookie says New York all over it. The icing harden pretty fast and when dry forms a thin crust. The cookie is soft and the icing has a little crunch.  Jerry Seinfeld says " the correct way to eat one is a bite with both the chocolate and vanilla at the same time".  So enjoy, make a batch, and happy baking. 


Black and White Cookies

somethingswanky

Makes about 8 big cookies
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1/2 tsp vanilla
1/3 cup softened butter
1/2 cup sugar
1 egg

Frosting:
* I doubled the frosting ingredients because I made my cookies smaller. Adjust accordingly. I still had some left of both the vanilla and chocolate icing. I will put in freezer and use at another time.

1 1/2 cups powdered sugar
1 Tbsp light corn syrup
2 tsp lemon juice
1/4 tsp vanilla
1 Tbsp water

After making the white icing you transfer half the icing to another bowl and add 1/4 cup cocoa powder and 1 Tbsp of water to make the chocolate icing.

Cookies:

In a medium bowl, add the flour, baking soda and salt and set aside.
In a small dish add the buttermilk and vanilla and set aside.
In a mixing bowl add the sugar and softened butter and mix. Then add the egg and continue to combine. Add some of the flour mixture along with some of the buttermilk mixture and combine. Continue to add more of the flour and buttermilk and end with the flour. Mix with your mixer.

To get the big cookies scoop about 1/4 cup of dough onto a greased baking sheet. About 2 inches apart. You will get about 8 cookies. I used a smaller scoop measuring at 1 1/2 inch and got 17 cookies.

Bake them at 350 degrees for about 12-15 minutes. They will puff up and turn a golden brown. Allow to cool completely before icing.

Icing the cookies

Combine the powdered sugar, light corn syrup, lemon juice and vanilla and 1 Tbsp of water and mix. Add just a little more water if needed but only adding at 1/4 tsp at a time until the desired consistency is reached. Remove half of the white icing to another bowl and add the 1/4 cup of cocoa and a little water at a time to get to the same consistency as the white icing is reached.

I put a little white icing in a pasty bag with a small tip and made a straight line down the middle of the cookie. I next proceeded icing the white half of the cookie. Allow to dry before starting on the chocolate icing. The icing will harden as it sets.