Holiday Cookie Countdown: Week 6
December 10| posted in - desserts, holiday cookie, holidays
Wow, can you believe we are 15 days away from Christmas? Are you done with you shopping and getting ready to celebrate at some holiday parties? Or maybe you’re getting ready to welcome out of town guest in for the holidays. We hope that whatever your plans are for this Christmas season that you will “celebrate life in style“!
Well this week I am in New York City state of mind with our holiday cookie, Mini Black-and-White Cookies. And if you’re a New Yorker then you are definitely familiar with these delish cakey cookies with sweet half-moons of vanilla and chocolate icing. I think they will be the perfect holiday treat for everyone, even if you’re not a New Yorker! For the recipe
Ingredients
For cookies
* 1 1/4 cups 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 icings
* 2 3/4 cups confectioners sugar
* 2 tablespoons light corn syrup
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon vanilla
* 4 to 6 tablespoons water
* 1/4 cup unsweetened Dutch-process cocoa powder
Preperation
Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
Whisk together flour, 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 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 position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
Make icings 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 of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.
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Source: Epicurious
Enjoy!
celebrate life in style…
