Black And White Cookies
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Salt2 cup
Butter1 cup
Granulated Sugar1 cup
Buttermilk1
Egg2 tsps
Vanilla1 tbsp
Vegetable Shortening (solid)3 tbsps
Milk2.5 cups
Sugar (confectioners')Directions:
1
Prepare cookies: Position an oven rack in center of oven and a second rack in lower third
2
Heat oven to 350 degrees F
3
Combine flour, baking powder, baking soda, and salt on waxed paper
4
Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes
5
Beat in buttermilk, egg, and vanilla until well blended
6
On low speed, beat in flour mixture in 3 additions
7
Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart
8
Using a metal spatula, spread into 2-inch rounds
9
Bake for 8 minutes; switch positions of baking sheets
10
Bake another 7 to 9 minutes or until edges are lightly browned
11
Cool baking sheets on a wire rack 1 minute
12
Transfer cookies to rack to cool completely
13
Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth
14
Let cool
15
For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap
16
Turn cooled cookies flat side up; brush off any crumbs
17
Spread 1 tablespoon white icing on half of each cookie
18
Spread 1 tablespoon chocolate icing on the other half of each cookie
19
Let dry
20
Store between sheets of waxed paper in a sealed container