Black-and-White Cookies
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups granulated sugar
- 1cup unsalted butter (2 sticks), at room temperature
- 4large eggs
- 1½cups milk
- ½teaspoon vanilla extract
- ¼teaspoon lemon extract
- 2½cups cake flour
- 2½cups all-purpose flour
- ½teaspoon baking powder
- ½teaspoon salt
- 4cups confectioners' sugar
- ⅓ to ½cup boiling water
- 1ounce bittersweet chocolate
- 1teaspoon light corn syrup
Nutritional analysis per serving (24 servings)
329 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 4 grams protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or line with parchment paper.
- Step 2
In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
- Step 3
In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
- Step 4
Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.
- Step 5
Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.
Private Notes
Comments
These are the real deal ... a true taste of home. After making it once, I did make one change. I make half the frosting first and cover half of the cookies with the "white", then I make the chocolate half. That way, I'm frosting each side while it's fresh and spreadable. It's much easier that way.
These cookies really just don't taste like anything. I even added more chocolate to the frosting and they still just tasted bitter and bland. Sad :(
A little lemon juice is added to white frosting in other recipes. Helps combat that 10X taste.
I’ve never had trouble with a cookie recipe before, but these came out with a rubbery texture for me. I’m seeing that other commenters had a similar experience. I have a dozen of these cookies in my freezer, and I may just toss them.
I agree, these cookies didn’t work for us. We made them last year just as written and found them to be extremely bland, but far worse was the texture—not only dry but kind of rubbery—totally unappealing. And the recipe made a heck-ton of them! Most of them went uneaten…and we’re talking two teenagers in the house!
Do yourself a favor, and skip this recipe. The cookies tasted more like pancakes, and while the inside was soft, the outside was too crumbly, leaving a chalky feeling in the mouth. The icing was also tasteless, and adding vanilla could not save it.