RECIPE: BLACK AND WHITE COOKIES
2 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
10 T. (1 1/4 sticks) unsalted butter, softened
1 c. granulated sugar
2 large eggs
2 t. vanilla extract
1/2 c. buttermilk
1 3/4 c. confectioners' sugar
1/4 c. unsweetened cocoa
1/4 c. light corn syrup
8 – 10 t. warm water
Preheat oven to 350º . In small bowl, stir together flour, baking soda, and salt.
In a large bowl, with mixer at medium speed, beat butter and granulated sugar until creamy. Beat in eggs and vanilla until blended. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with the flour. Beat until just combined, scraping bowl occasionally with rubber spatula.
Drop dough by 1/4 cups [or smaller, I did generous tablespoon-sized blobs for 3" cookies] about 3" apart on 2 ungreased large cookie sheets. Bake 15 to 17 minutes, rotating sheets between upper and lower racks halfway through baking, until edges begin to brown and tops spring back when lightly touched with finer. With wide spatula, transfer cookies to wire racks to cool completely.
When cookies are cool, prepare glazes: In medium bowl, mix 1 1/2 c. confectioners' sugar, 1 T. corn syrup, and 5 – 6 t. warm water, 1 teaspoon at a time, to good spreading consistency. Turn cookies over, flat side up. With small spatula, spread glaze over half of each cookie. Allow glaze to set 20 minutes.
Meanwhile, prepare chocolate glaze: In small bowl, stir together remaining 1/2 c. confectioners' sugar, cocoa, remaining 1 T. corn syrup, and remaining 3 – 4 t. water, 1 teaspoon at a time, to good spreading consistency. With clean small spatula, spread chocolate glaze over remaining un-iced half of each cookie. Let glaze set completely, at least 1 hour.
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