Black and White Cookies

These Black and white cookies or "half moons" happen to be one of my favorite cookies EVER.  For those of you who are from the east coast you know what I'm talking about.
When we lived in New York City I would always pick one up at Dean and Deluca as my happy day treat!!!
Well, I finally decided to give them a go after I saw a recipe for them on Annie's Eats.
I think this is a very authentic recipe and I almost think these are some of the best cookies I've made in years. Seriously. They are soft and cake like and have the tinest hiny of lemon. Oh, I die!
Im sure you all know I'm on a diet. Well I ate TWO, no make that more like FIVE!!! and they are huge! oops! They were that good!

Yield: about 2 dozen large cookies
Ingredients:
For the cookies:
4 cups (16 oz.) cake flour
½ tsp. baking powder
½ tsp. salt
16 tbsp. (2 sticks) unsalted butter, softened but still cool
1¾ cups (12¼ oz.) sugar
2 large eggs, at room temperature
½ tsp. vanilla extract
¼ tsp. lemon extract
1 cup milk
For the glaze:
2 oz. unsweetened chocolate, chopped fine
¼ cup light corn syrup
1/3 cup water
5 cups (20 oz.) confectioners’ sugar
½ tsp. vanilla extract
Milk, as needed
Directions: 
To make the cookies, preheat the oven to 375˚ F.  Line 2 large baking sheets with parchment paper.  In a large bowl combine the flour, baking powder and salt.  Whisk to combine, and set aside.
In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds.  Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl.  Blend in the eggs, vanilla and lemon extracts at medium speed until combined, about 30 seconds.  With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in 3 additions just until combined.
Using a ¼-cup measuring cup and a spoon, place six ¼-cup mounds of dough a generous 2 inches apart on each baking sheet.  (The “dough” will seem more like cake batter, and you will probably think you went wrong somewhere.  Don’t worry, it’s supposed to be thin.)  With moistened fingers, gently press each mound of dough into a disk 2½ inches wide and ¾ inch thick.  Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 20 minutes, rotating the baking pans halfway through the baking time.  Cool the cookies on the baking sheets for 2 minutes.  Use a wide spatula to transfer the cookies to a wire rack. Repeat with the remaining dough.  Let cookies cool completely before icing.
To make the icing, melt the chocolate in a medium bowl set over a saucepan of simmering water.  Remove from the heat and set aside.  In a medium saucepan, combine the corn syrup and water and bring to a boil.  Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined.  Transfer ¾ cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.  (I found that the chocolate glaze was far too thick so I whisked in 1 teaspoon of milk at a time until it had a consistency similar to that of the vanilla glaze.)
To glaze the cookies, place the cookies on wire racks set over waxed paper or foil.  Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half the flat side (bottom) of each cookie.  Tilt the cookie and run the spatula around the edge to scrape off excess icing.  Allow to harden slightly, about 15 minutes.  If the icing begins to thicken, stir in milk 1 teaspoon at a time as needed.  Using the offset spatula, spread the chocolate icing over the other half of each cookie, scraping away excess icing from the edge.  Allow the glaze to set at least 1 hour before serving.  The cookies can be stored in an airtight container layered between sheets of parchment paper for up to 3 days.


love. love. love. These dog gone cookies. Make em!!! I highly recommend:)


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Hanna

8 comments:

Amy said...

those look amazing. Black and White always looks classy.

Amgilliam said...

I would love to try these!! I'm not much of a cook...how tough do you think the recipe is? Beginner, Advanced or Master Chef? :)

Lindsay said...

YUM!! These look delicious!

Angie said...

OH my.. I LOVE LOVE these type of cookies..

I'm making some this week!

Thanks for sharing! Just stopping by to say HI!

Angie
www.littleinspiration.com

the cape on the corner said...

i love these cookies! didn't realize it was only an east coast thing. the best is when you come across one of those giant ones!

Marina {Yummy Mummy} said...

LOVE them! Why have I never made these before? What the heck is wrong with me? These look amazing. Love your vintage milk bottle too!

mienkintoshfairie said...

I used to go to the Dean and Deluca near the Rockefeller center in NY! I had to have a Mocha every week. Those look so yummy, I remember those oh so well...

Dear Lillie said...

These look heavenly, Hanna!

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