Black and White Cookie
A classic New York City bakery staple, the black and white cookie is a soft, sponge-like shortbread cookie topped with glossy vanilla and chocolate icing.
Ingredients - Serves 12
- Semi-sweet chocolate - 2 ounces, melted
- Confectioners' sugar - 4 cups
- Milk - 1/2 cup
- Vanilla extract - 1 teaspoon
- Eggs - 2 large
- Granulated sugar - 1 1/4 cups
- Unsalted butter - 1 cup, softened
- Salt - 1/2 teaspoon
- Baking powder - 1 teaspoon
- All-purpose flour - 2 1/2 cups
Let's Get Started
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
- Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture.
- Drop dough by 1/4 cupfuls onto prepared baking sheets. Bake until edges are golden, about 15 minutes. Let cool on pans for 5 minutes, then transfer to wire racks to cool completely.
- For the icing, in a large bowl, whisk together confectioners' sugar, 1/4 cup boiling water, and 1 teaspoon vanilla until smooth. Spread vanilla icing onto half of each cookie.
- Stir melted chocolate into remaining icing until smooth. Spread chocolate icing onto other half of each cookie. Let stand until set.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 190
- Fat: 7g
- Carbs: 30g
- Protein: 2g
- Sodium: 150mg
- Sugar: 20g
