Black and White Cookies

​For those of you that have trouble deciding between chocolate and vanilla, I have the cookie for you.  Black and white cookies are usually gigantic in size and cakey in their texture.  They are common in New York City bakeries but for those of you who don't happen to live in NYC, you can make your own delicious black and white cookies at home.  This recipe came from a Cook's Country magazine and I think you're going to like it.  

​Black and White Cookies
Cookies
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
10 Tablespoons butter
1 cup sugar
1 egg
2 teaspoons vanilla
1/3 cup sour cream

Glaze
5 cups powdered sugar
7 Tablespoons whole milk
2 Tablespoons corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 Tablespoons cocoa powder

​Combine flour, baking powder, baking soda and salt.

​In mixer, beat butter and sugar until fluffy.

​Add egg and vanilla.  Beat 2 minutes.

​ Add flour mixture alternating with sour cream.

​Scoop dough onto silpat lined baking sheets.  (I made 16 cookies.)

​Bake 18 minutes at 350.

Cool completely. 

​Whisk sugar, 6 Tablespoons milk, corn syrup, vanilla and salt together for glaze.

​Transfer 1 cup to another bowl and add cocoa and 1 Tablespoon milk.

​Spread 1 Tablespoon of vanilla glaze on half of the bottom of each cookie.

​ Let icing set for 15 minutes.  

Cover other half of cookie with chocolate glaze.

​ These cookies didn't last long.

​On the cover of the February issue of Cook's Country, these cookies are pictured leaning against each other but I was hesitant to stack them.  The icing never really got super firm so I found a tray where I could lay them flat. 

Now I need to make a trip to New York City to see how my black and white cookies compare to the bakery version.  

Ciao!

Click here for a printable version of this recipe