this classic cookie and impress your guests. This cake-like cookie has
just a touch of lemon and is then frosted with vanilla and chocolate
to Make New York Black and White Cookies
These fancy cookies
are easy to make. The trick is getting them round and for that, you
need a large ice cream scoop. And don’t get in a hurry. The
dough must chill for an hour before baking them, the cookies must
cool, and the frosting must set.
Baker’s note: all-purpose flour can be substituted
but the cookie will not be as tender.
1 2/3 cups pastry flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
cups powdered sugar
1/3 cup very hot water
1 teaspoon vanilla extract
1 tablespoon meringue
2 ounces semi-sweet
- Sift the flour,
baking powder, and salt together. Set aside.
- In a medium bowl or with your stand-type mixer, whisk eggs and
sugar together until smooth.
- Add the flour mixture, milk, cooled butter, and extracts. Mix until
smooth and creamy. Cover and refrigerate for an hour.
- Preheat the oven to 350 degrees.
- On a well greased baking sheet, use an ice cream scoop to scoop
mounds of dough onto the sheet. The cookies will spread a great deal
so leave about three inches of space around each cookie. With 1 1/2-inch
domes of dough, only make five or six cookies per 11x17-inch baking
sheet. Make sure the domes of dough are round to create round cookies.
- Bake the cookies for 12 minutes or until the edges are brown. Immediately
remove them from the baking sheet to a wire rack to cool.
- Mix the powdered sugar, the optional meringue powder, extract, and hot
water together. Add more water to get a spreadable consistency, if necessary.
- Divide the frosting into two equal portions. Heat the chocolate in
the microwave until melted. Mix the chocolate into half of the frosting.
If the frosting has cooled such that the chocolate is mot mixing smoothly,
reheat the frosting in a double boiler until the chocolate melts that
the frosting can be smoothly mixed.
- Brush the crumbs off the backs of the cookies. With a spatula, spread
vanilla frosting on one-half of each cookie, on the back side, and the
chocolate frosting on the other half. Let sit until the frosting becomes
notes: The meringue powder helps the frosting set
with a harder finish. The meringue powder can be deleted.