Day 84: “The Gourmet Cookie Book”
March 25, 2011
If you have ever been to New York City, chances are that you have tried the famous Black and White cookie. I was in New York in October of 2009 and I am going back in October 2011. I will have a Black and White cookie again. There are certain things that you have to eat while in New York, one is the pizza, obvious. But the second is the Black and White cookie, not so obvious. The cookie is not your particular cookie consistency, more cake-like than cookie.
A cookbook that highlights the best cookies from each year in “Gourmet” magazines history. From 1941-2009….that is a lot of cookies! The 1940’s start with a Cajun macaroon and 2009 ends with Grand Marnier Glazed Pain D’Epice Cookies. Many of these cookies Santa would be happy to find under the tree. Most if not all of these cookies my kids would be thrilled to find on a plate after school! My only complaint about the cookbook is that the font is too small! I must be getting….sob…..old!
The Ruling: Is there any doubt that we all loved it?! Just like I remembered in New York. I was a little scared of the frosting of the cookie. I don’t have a good record of frosting cookies…..it has to do with me not wanting to take my time or something like that! So glad I decided to take the plunge and make them. The only downside is I wish I would have doubled the batch as these only made 2 dozen!
Mini Black and White Cookies, page 142
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup well shaken buttermilk
- 1/2 teaspoon vanilla
- 7 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
For the Icing:
- 2 3/4 cups confectioners’ sugar
- 2 tablespoons light corn syrup
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla
- 4 to 6 tablespoon water
- 1/4 cup unsweetened Dutch-process cocoa powder
- Make cookies: Put oven racks in upper and lower thirds of oven and preheat over to 350 degrees F. Butter 2 large baking sheets.
- Whisk together four, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth. Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching positions of sheets halfway through baking, until tops are puffed, edges are pale and golden, and cookies spring back when touched, 6 to 8 minutes. Transfer to a rack to cool.
- Make icing while cookies cool: Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
- Ice cookies: With offset spatula, spread white icing over half of flat side, the bottom, of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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