Black-and-Orange Cookies
- Level: Easy
- Yield: About 30
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 231
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 2
- Cholesterol
- 44
- Sodium
- 48
- Total: 2 hr 30 min
- Prep: 45 min
- Inactive: 1 hr 30 min
- Cook: 15 min
Ingredients
For the cookies:
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs plus 3 egg yolks
For the icing:
4 1/2 cups confectioners' sugar
3 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
Orange gel food coloring
1/4 cup unsweetened cocoa powder (not Dutch process)
Directions
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking powder, nutmeg and salt onto a large piece of parchment or into a bowl. Combine the milk and vanilla in a measuring cup. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the whole eggs and yolks, one at a time, then increase the speed to high and beat until combined, about 30 seconds.
- Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, and beginning and ending with the flour. Increase the speed to high and beat 15 seconds to combine and lighten the batter.
- Arrange mounds of batter (about 2 tablespoons each) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Make the icing: Beat the confectioners' sugar, corn syrup, lemon juice and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium and add 6 to 7 tablespoons cold water, a little at a time, until the icing is smooth and spreadable.
- Transfer a little more than half of the icing to a medium bowl; tint orange with food coloring and set aside. Add the cocoa powder to the plain icing and mix on low speed until combined. Increase the speed to medium and add 1 to 2 tablespoons cold water, a little at a time, to make the chocolate icing the same consistency as the orange icing.
- Spread icing on the flatter side of each cookie, covering half with orange and half with chocolate icing. Let sit until the icing hardens, about 1 hour.