Black and Whites

Ohio Margaret

I always thought a black and white cookie was supposed to be more than just a bland cookie base with some frosting. <br /> <br />First off, these cookies are fairly boring. The little (2 1/2 inches across after baked) disks of cookie are fairly bland. Just frosting with a generic vanilla and chocolate canned frosting, for example would make a bland cookie hardly better. Just eat the frosting out of the can and save yourself the calories of the cookie. <br /> <br />These take a while to make. You have to refrigerate dough for two hours, then roll out (use flour on your counter and rolling pin or the dough will stick) and cut out and cool for another 30, then bake and cool and frost. When you use the 2" cutter, it makes itty-bitty cookies. That's a lot to frost, twice. <br /> <br />If you choose to make them, I would recommend making these cookies bigger. Start with a 2 1/2 cutter or bigger. The recommended 2" cutter makes them so small. Frosting something that small is difficult. <br /> <br />If you bake these on a silicone baking mat, it takes at least 14 minute before they start to brown. I baked some on a regular cookie sheet with no mat and they baked in 10 minutes. <br /> <br />If you still want to move forward with these, at least make the frosting worth eating, since it will be the highlight of the cookie. A chocolate and vanilla ganache would be nice. I chose to make my frosting very thin, so I could just dunk half the cookie in white, let dry and dunk half in chocolate. No frosting with a spatula. <br /> <br />I think I'll try Duff's recipe if I want black and whites again.