Show:
Cooking Live
Episode:
Bake Along
Black and White Cookies
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- Level: Easy
- Total: 41 min
- Prep: 30 min
- Inactive: 1 min
- Cook: 10 min
- Yield: 15 (4-inch cookies)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 337
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 3 g
- Cholesterol
- 33 mg
- Sodium
- 175 mg
- Level: Easy
- Total: 41 min
- Prep: 30 min
- Inactive: 1 min
- Cook: 10 min
- Yield: 15 (4-inch cookies)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 337
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 3 g
- Cholesterol
- 33 mg
- Sodium
- 175 mg
Ingredients
Cookies:
Icings:
Directions
- Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
- Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.
- Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.
- Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.
- Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.
- For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.
- Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.
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