Get a Taste of New York: Traditional Black and White Cookie Recipe

New York is the most famous metropolis in America. It is a city that never sleeps… and eats deliciously. Local delicacies are something! New York ForumDaily shares simple recipes for traditional New York dishes. Next up are Black and White Cookies.

Black and white cookies are one of the confectionery symbols of New York. Soft round cookies are covered with half white, half dark icing. In America, they are associated with the peaceful coexistence of two races, they are also called friendship cookies. Bake them and serve them with tea. Such bright cookies will not only tasty dessert, but also an effective decoration for sweets table.

Giant cookies were introduced to bakeries in the early 20th century as a way to use up leftover cake batter, hence the soft crumb and texture of the cake.

On the subject: Hot dog as a symbol of New York: history of the dish and interesting facts from the life of a sausage in a bun

Black and white cookies are best consumed within 24 hours of baking to get the most out of their softness and the crisp texture of the sweet glaze. If you want to keep these treats longer, place them in an airtight container and leave them at room temperature.

Ingredients

For cookies

• 2 ^3/4 glass of wheat flour
• 1 tsp. salt
• 1 hours. L. Razrыhlitelya
• 0,5 tsp baking soda
• 3/4 cup (about 170 g) softened butter
• 1,5 cup of granulated sugar
• zest of half a lemon
• 2 large eggs
• 2 tsp pure vanilla extract
• 0,5 tsp almond extract
• a third of a glass of sour cream
• 1 / 4 cup milk

For the glaze

• 4,5 cups powdered sugar
• 1,5 tbsp corn syrup
• 6 tbsp hot water
• 0,5 tsp pure vanilla extract
• 3 Art. l. cocoa powder

Black and White Cookies Recipe

Step 1

Preheat oven to 375° F (190℃) and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

Step 2

In another large bowl, using a hand mixer (or in the bowl of a stand mixer), beat the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating constantly. Fold in the vanilla and almond extracts.

Step 3

Add the dry ingredients to the butter mixture and beat until smooth. Pour in the sour cream and milk, continuing to beat.

Step 4

Using a large cookie scoop, drop dough onto prepared baking sheets, spacing about 7cm (XNUMXin) apart.

Step 5

Bake until edges are golden and tops are set, 12 to 15 minutes. Place cookies on a cooling rack and let cool completely.

Step 6

Meanwhile, make the glaze. In a large bowl, combine the powdered sugar, corn syrup, 5 tablespoons hot water, and vanilla. Add more hot water, 1 teaspoon at a time, until you reach a spreadable consistency. For these cookies, it's better to use a thicker glaze than a thinner one.

Step 7

Separate about half of the glaze into another bowl. Add cocoa powder and 1 tablespoon hot water, stirring until smooth. If necessary, add 1 teaspoon hot water at a time until you reach a spreadable consistency.

Step 8

Turn the dough pieces over onto the flat side and, using an offset spatula, spread vanilla frosting over one half of each cookie. Let set until firm, about 15 minutes.

Step 9

Spread chocolate frosting on the other half of each cookie and let harden again.

Bon appetit!