Black and White Cookies
- Level: Easy
- Yield: 15 (4-inch cookies)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 337
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 40
- Protein
- 3
- Cholesterol
- 33
- Sodium
- 175
- Total: 41 min
- Prep: 30 min
- Inactive: 1 min
- Cook: 10 min
Ingredients
Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/3 cup buttermilk
1 egg
2 teaspoons vanilla
Icings:
1 cup semisweet chocolate chips
1 tablespoon solid vegetable shortening
3 tablespoons milk
2 1/2 cups confectioners' sugar
Pinch salt
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.