Black and White Cookies

Did anyone watch the show Felicity on the WB? She first introduced me to Dean and Deluca black and white cookies. I figured if she liked them so much, I would too (ps if you watch Felicity now on Netflix streaming you will see how painfully awkward she is and be sad for yourself that you thought she was cool).

That background information should lead you to a better understanding of my sharp disappointment in the dry sugar cookie base and gross, concrete-like fondant icing on top. When my new America’s Test Kitchen cookbook suggested they’d created a recipe for a black and white cookie worth eating, I was intrigued. Cookies that look nice but don’t taste good just aren’t worth the calories for me – especially when they take a bit longer to make.

Yes, these cookies are somewhat of a labor of love. If you’re expecting your basic drop cookie, change your expectations. They’ve been worth the effort each time I’ve made them. Most recently it was for a black and white themed New Year’s Eve party. Can’t beat these for on theme. Big hit with one and all – my daughter told me after the party that kids were trying to take three at a time and she was basically slapping their wrists in her quest to ration.

Black and White Cookies

Makes 12-16

Slightly Adapted from America’s Test Kitchen

Cookies

1 3/4 c. flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

10 tbsp. unsalted butter, softened

1 c. sugar

1 egg

2 tsp. vanilla extract

1/3 c. sour cream

Glaze

5 c. powdered sugar, sifted

7 tbsp. whole milk, divided

2 tbsp. corn syrup

1 tsp. vanilla extract

3 tbsp. cocoa powder, sifted

1. Line two baking sheets with parchment paper.

2. Combine flour, baking powder, baking soda and salt in a bowl.

3. Using electric mixer, beat butter and sugar until pale and fluffy, about 2 minutes.

4. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with sour cream in 2 additions, scraping down the sides of the bowl as needed.

5. Refrigerate dough for 30 minutes, covered with plastic wrap. Heat oven to 350 degrees.

6. Roll dough into balls the size of ping pong balls (about 1 1/2 inch diameter). Place well spaced on prepared cookie sheets and bake for about 15 minutes, rotating pans midway through.

7. Let cookies cool several minutes on sheets and transfer to wire racks to cool completely (about 1 hour).

8. Flip cookies so that you’ll be spreading the glaze on the bottom of each cookie. To make glaze, whisk powdered sugar, 6 tbsp. milk, corn syrup and vanilla extract. Take out 1 c. of mixture and place into a second bowl.

9. To the second bowl, add cocoa powder and remaining 1 tbsp milk. Whisk to combine.

10. Spoon vanilla glaze onto half of each cookie and spread to cover the half. After the vanilla side is completed, start with the chocolate (start with the cookies who’s vanilla part is already dry).

11. Let set at room temperature for several hours.