You may be thinking that this does not look exactly like the Black & White Cookie you just bought at the deli/bakery/bagel shop. You are right. I’ve changed this long time classic.

bitten black & white cookie 8

You see, I made classic Black & White Cookies from Carole Walter’s Great Cookies book. These big waist busting beauties were very good. I love the lemon oil that brightens and lightens the simplicity of vanilla and chocolate. But, the best part is the middle. I tend to like the thicker parts and not the thinner edges. I like that these are cakey cookies.

classic black & white cookies

Now, you may be thinking, why not just make cake and put the glaze on cake? OK, I admit it, I want to have my cake and have it be a cookie too! Yes, I want it all, in my gluttonous glory. My solution is to bake it in muffin pans, only half-filled so you get a cake-like cookie. It totally worked! No thin edges. Now the whole thing is the good part.

While I’m at it, satisfying my selfish needs, I made it a dark chocolate glaze because that’s what I’d prefer. To me, these are absolutely perfect, and adorable to boot.

black & white cookies 6

My Black & White Cookies
~adapted from Carole Walter’s version
~36 small B&W’s

  • 2 cups all-purpose flour
  • 1 3/4 cup sifted cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons (2 1/4 sticks) unsalted butter, slightly firm
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon oil
  • 3/4 cup milk

vanilla glaze

  • 3 cups sifted confectioner’s sugar
  • 4 1/2 tablespoons hot milk, divided
  • 1 1/2 tablespoons light corn syrup
  • 3/4 teaspoon vanilla extract
  • pinch of salt

dark chocolate glaze

  • 1 ounces unsweetened chocolate, coarsely chopped
  • 1 ounces dark chocolate, coarsely chopped
  • 2 teaspoons unsalted butter
  • 2/3 cup sifted confectioner’s sugar
  • 2 tablespoons boiling water
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract

Instructions -

1. Position the shelves in the upper and lower third of the oven. Preheat the oven to 350 degrees F. Spray standard muffin tins with non-stick spray.

2. Sift together all-purpose flour, cake flour, baking powder, and salt, three times. Set aside.

3. Using the paddle attachment, cream the butter on medium speed until light and fluffy. Add the sugar in three additions and continue to mix for 2 to 3 minutes after all the sugar is added.

4. Mix in eggs one at a time, mixing for 30 seconds after each one. Scrape the bowl as needed. Mix in vanilla and lemon oil.

5. Split the flour mixture in 4 parts and the milk in three parts. Use a rubber spatula to fold in flour and milk by alternating , starting with and ending with flour.

6. Put 2 tablespoons of batter into each muffin cup, which should be less than half-way up each.

batter in pan

7. Bake for 10 minutes, rotating the pans half-way through. They are done with they brown a little at the edges.

8. Allow to cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

9. Set the cookie/cakes on a wire rack with a sheet tray underneath. Line them up so they are touching top to bottom but leave space on the left and right sides.

lemon cookie cake

10. To make the vanilla glaze, put the confectioner’s sugar in a large bowl and stir in the milk, corn syrup, vanilla, and salt. Stir until smooth and pours well. You can add more milk if necessary but be careful not to thin too much.

vanilla glaze and spoon

11. To glaze, use a long offset spatula or something similar to help mark the halfway line on the cookie cakes. Pour the vanilla glaze towards the center line and let it run towards the outer edge.

vanilla glazing half

Repeat with all the cookie cakes.

vanilla glazing

12. To make chocolate glaze, heat chocolate and butter over a double boiler until melted. Alternate additions of confectioner’s sugar and boiling water, stirring between each. Stir in corn syrup and vanilla until smooth. The chocolate glaze does not pour. You can spread it on the other half with the back of a spoon. You can use the offset spatula to help mark the half-way point again.

black & white cookies on rack 2

*You can serve or allow them to dry before storing in an airtight container in room temperature for up to 2 days.

bitten black & white cookie 6

posted by jessica at 10:00 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.