Duff's Black and White Cookie

Total Time:
2 hr 20 min
30 min
1 hr 20 min
30 min

20 cookies

  • 1 tablespoon dry yeast
  • 1 cup milk
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 2 1/2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Vegetable cooking spray (not flavored)
  • Ganache:
  • 1 1/4 cups heavy cream
  • 1 pound good dark chocolate, chopped
  • 1 1/4 cups heavy cream
  • 1 pound good white chocolate, chopped
Watch how to make this recipe.
  • Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.

  • Preheat oven to 375 degrees F.

  • Cream the butter and the sugar until light and fluffy.

  • Slowly add and combine the yeast mixture, and the extracts.

  • In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.

  • Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.

  • Let cool to room temperature before decorating.

  • Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.

  • To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies!

  • Yield: 1 pint each

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    This recipe is featured in:

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