My Dad was born and raised in New York so it’s only fitting that his favorite holiday cookie is the Black and White. Every New York bakery you walk in is sure to have this staple in the display case! The traditional Black and White cookie is very large, almost a meal in itself. A few years ago Gourmet Magazine came out with their take on a Black and White cookie in a miniature version and it is my family’s favorite. I’d thought I would share the recipe with you.
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well shaken buttermilk
1/2 teaspoon vanilla
7 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 3/4 cups powdered sugar
2 tablespoons light corn syrup
2 tablespoons fresh lemon juice
1/3 teaspoon vanilla
4-6 tablespoons water
1/4 cup unsweetened cocoa powder
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, and salt in small bowl. Stir together vanilla and buttermilk in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy.
4. Add egg and beat until well combined.
5. Reduce speed to low and alternate flour and buttermilk mixture, making sure to finish with the flour.
6. Drop teaspoons 1 inch apart on baking sheets. Bake for 6-8 minutes switching baking sheets halfway through.
7. Stir together all icing ingredients except the cocoa powder. Then separate into two bowls, add cocoa powder to one of the bowls. Ice with a spatula and enjoy!
I hope you love these cookies as much as I do! Credit to Pinterest for the photo.