1 Video | Photo: Duff's Black and White Cookie Recipe
Ingredients
- 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)
Directions
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.
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
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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By lovetopaint1003...
South Ogden, UT
on December 15, 2011
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I try a lot of black & white cookie recipes and have not come across any that I liked as well as this one. I took the time to cream the butter and sugar until is was very light and fluffy. I flavored the dough with some good vanilla and a quarter teaspoon of butter flavoring left over from our Harry Potter Butter Beer fun. Then I used a wet spoon back to flatten and shape the cookies. I have a couple of nice silpat baking sheets so I didn't have to mess with spraying the cookie sheet. I set the timer for 20 minutes but they were golden and crunchy at 17 minutes so I set my next batch for 10 minutes which gave me a very nice and soft cookie. I used a confectioners sugar/butter/vanilla icing and sprinkled with red and green crystals for the holidays. I really like the idea of using yeast instead of egg and the flavor is wonderful! These are my new favorites! Thanks Duff!
By annellis1
on December 15, 2011
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You must have to be a wizard to make these. I consider myself an excellent cook but THIS. I did everything exactly as I was suppose to and watched the video. Had no difficulty making them but- Total failure. trew them out which is too bad because I wanted a black and white so badly. They tasted like bread dough and looked even worse. Never flattened down. Won't do that again. Sorry but true.
By babybeccat_12043498
New Mexico
on December 04, 2011
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I made this for a dinner part. The cookies were a bit messy to make, but the results were worth it!!! Everyone loved them,
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