Big Black and White Cookies

cookie black and white 1728 x 1152 300x200 Big Black and White Cookies

“If you can’t look to the cookie, where can we look?” said Elaine on the Black and White Seinfield episode. I highly doubt you will feel how Jerry did after he ate it though.

This cookie was New York’s mainstay of bakeries and delis for over a century. It is more like a wee cake and than a big cookie. This recipe is flavoured with vanilla, but you could use lemon instead.

 

 

Big Black and White Cookies

Yield: 10-12 cookies

1 3/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

10 Tbsp unsalted butter, softened

1 cup sugar

1 large egg

2 tsp vanilla

1/3 cup sour cream

Preheat oven to 350°F. Adjust racks to upper middle and lower middle positions. Line two baking sheets with parchment. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

Using a stand mixer fitted with a paddle, beat butter and sugar on medium-high until pale and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined. Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.

Using a greased 1/4 cup measure (for perfectly rounded cookies, use an ice cream scoop), drop cookie dough 3 inches apart on the prepared cookie sheets. Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, ~1 hour. Make the glaze.

Glaze

I halved this glaze recipe and still had plenty with even some leftover.

5 cups powdered sugar, sifted

8 Tbsp whole milk

2 Tbsp corn syrup

1 tsp vanilla

1/2 tsp salt

3 Tbsp Dutch processed cocoa powder, sifted

Stir sugar, 7 Tbsp milk, corn syrup, vanilla and salt together in a bowl until smooth. (Add more milk, one Tbsp at a time if you need to for it to come together). Transfer 1 cup of glaze to a small bowl and reserve. Stir in cocoa and the remaining 1Tbsp of milk into the remaining glaze until combined.

Working one cookie at a time, spread 1 Tbsp of vanilla glaze over half of the underside (simpler to frost) of a cooled cookie with an offset spatula. Refrigerate until the glaze is set, about 15 minutes. Cover the other half of the cookies with 1 Tbsp of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.

 Adapted from Cook’s Country February/March 2012