Black and White Cookies

Black and White Cookies

Prep Time

1 hour

Cook Time

30 minutes

Serves

24 people

An elegant Black and White Cookie, perfect to set the mood for a classy evening spent with friends and loved ones.

Excerpted from INSTYLE Parties by the Editors of INSTYLE. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Ingredients

For the Cookies

  • 4 cups unbleached cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1 cup whole milk

For the Icing

  • 3 cups powdered sugar
  • 3 tablespoons meringue powder
  • 4 to 6 tablespoons water
  • 2 tablespoons special dark chocolate cocoa

Preparation

To Make the Cookies

  • 1 Position the oven racks in the upper and lower thirds of the oven, and preheat the oven to 375°F. Line 2 baking sheets with parchment paper
  • 2 Combine the flour, baking powder, and salt in a medium bowl. Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes. Add the eggs, vanilla, and lemon extract; beat on low speed until combined, about 30 seconds, stopping to scrape the sides of the bowl if necessary
  • 3 Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed until fully combined after each addition, stopping to scrape the sides and bottom of the bowl as needed
  • 4 Scoop 1⁄4-cupfuls of batter onto the prepared baking sheets. Bake in the preheated oven until the cookies are firm and the edges are lightly browned, 18 to 20 minutes, switching the pans top rack to bottom rack after 10 minutes. Cool the cookies on the baking sheets about 2 minutes; transfer the cookies to a wire rack to cool completely, about 20 minutes

To Make the Icing

  • 1 Combine 2 cups of the powdered sugar and 2 tablespoons of the meringue powder in a medium bowl. Add 2 tablespoons of the water, stirring until the mixture reaches spreading consistency. (Stir in more water, 1 teaspoon at a time, if necessary, to reach the desired consistency.)
  • 2 Combine the cocoa, remaining 1 cup powdered sugar, and remaining 1 tablespoon meringue powder in a separate bowl. Add 2 tablespoons of the water, stirring until the mixture reaches spreading consistency. (Stir in more water, 1 teaspoon at a time, if necessary, to reach the desired consistency.)
  • 3 Using a small offset spatula, spread the white icing over the bottom (flat part) of each cookie. Let stand until the white icing is set, about 10 minutes. Spread the chocolate icing over half of the white icing. Let stand until set, about 20 more minutes

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