These are the classic – black and white cookie – and they are much simpler than I thought! I was making something for a friend and her family – and I only had one egg and I had no desire to run out to the store for more – so I had to search for a good recipe that only had one egg. I was seriously surprised how many cookie recipes call for more than one egg!
My husband and I were in long island last year for a wedding and on our way home stopped and bought some bagels and black and white cookies. So the last time I had one of these it was truly authentic – and I can honestly tell you that these were just as good as the ones straight from the source! Enjoy!
Cookies (makes 12)
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 10 Tbsp. unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tsp. vanilla
- 1/3 cup sour cream
- 5 cups powdered sugar, sifted
- 7 Tbsp. milk
- 2 Tbsp. corn syrup
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 Tbsp. Dutch-processed cocoa powder, sifted
1. Preheat oven to 350°F. Adjust racks to upper middle and lower middle. Line two baking sheets with parchment paper or silicone liners.
2. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. Using a stand mixer with a paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined. Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.
4. Using a greased 1/4 cup measure, drop cookie dough 3 inches apart on the prepared cookie sheets. Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, 1 hour.
5. To make the glaze: Whisk sugar, 6 Tbsp. milk, corn syrup, vanilla and salt together in a bowl until smooth. Transfer 1 cup of glaze to a small bowl and reserve. Whisk cocoa and the remaining 1 Tbsp. of milk into the remaining glaze until combined.
6. Working 1 cookie at a time, spread 1 Tbsp. of vanilla glaze over half of the underside of a cookie (the flat side) with an offset spatula. Refrigerate until the glaze is set, about 15 minutes. Cover the other half of the cookies with 1 Tbsp. of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.
Source: Cook’s Country Magazine