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 wobiv
NYC
on March 28, 2012
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I wet my hands to flatten the cookie dough into perfect rounds...likely much easier than using a spoon. Like other reviews, I also had twice as much ganache as needed to ice the cookies. Save yourself some $$$ and make a half recipe of frosting. I also agree the cookies aren't very "tender" as mentioned in the video, and I gently mixed by hand.
By Forest Road
on March 14, 2012
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These cookies do not come out like the real NY black & white cookies / Half Moon cookies that NYers are used to. This recipe is way too difficult for the blah outcome you get. Substitute 4 eggs for the yeast in this recipe and make regular cake frosting, not grenache, for these cookies, you'll have some real tasty B&Ws!
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!
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