What makes the Black and White cookie so special? Well, it’s a cookie. And, it’s iced with a melty doughnut-style glaze. What more could you ask for in a cookie?
Black & Whites
makes 12-20 depending on the size you choose
2 eggs
1/2 cups sugar
1/2 cup butter, soft
1 teaspoon vanilla extract
1/4 cups buttermilk
2 cups AP flour
1/4 cup corn starch
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
Cream sugar and butter. Add eggs and vanilla. Set aside.
Sift flour, corn starch, baking powder, and salt. Add to creamed mixture slowly. Alternate with drizzles of buttermilk. Scoop rounded mounds and bake on parchment lined baking sheets or buttered baking sheets. Bake at 350 degrees F for 12-15 minutes. (Longer for big cookies)
For fatter cookies: Chill dough for 1 hour before rolling into balls. Bake for 13-15 minutes.
Icing
2 cups 10x sugar
2 Tablespoons butter, melted
1 Tablespoon corn syrup
1/2 teaspoon vanilla extrarct
cream, as needed
Combine all. Add cream to make a thick, but creamy icing.
For The Chocolate Side:
1 Tablespoon cocoa
1 Tablespoon black cocoa
Divide out half of the icing. Add cocoa and stir until smooth and creamy.
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