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Black and White Cookies

Black and White Cookies

The first recipe I ever wrote was for Black and whites – away from New York and feeling homesick this was the food I craved more than anything. It was our first year living in Israel and I searched far and wide for a black and white cookie. I finally gave up, and set out to recreate my own version of the cake like cookie of my childhood.

This recipe will make 5-6 huge cookies, but if you want to be a little less over the top use a 1/3 cup measure instead of a ½ – but consider going all New York and make your cookies either huge or miniature!

Though this recipe calls for non-dairy alternatives to milk, butter and sour cream, obviously feel free to use the dairy equivalent.

  • 220g (1 ¾ cups) plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 140g butter (or margarine), softened
  • 200g (1 cup) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 80g sour cream (or non-dairy alternative) 

GLAZE

  • 560g (5 cups) icing sugar, sifted
  • 100ml milk (or non-dairy alternative)
  • 30g corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 45g cocoa powder, sifted

FOR THE COOKIES: Pre-heat oven to 180 C. Line 2 baking sheets with baking paper. Combine flour, baking powder, baking soda, and salt in bowl.

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

Using greased 1/2-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely.

FOR THE GLAZE: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.

Working with 1 cookie at a time, spread vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with chocolate glaze and let cookies sit at room temperature until glaze is firm.