Black and White Cookies Inspired by Zabar’s
The recipe Black and White Cookies Inspired by Zabar’s can be made in roughly 32 minutes. This recipe serves 32 and costs 20 cents per serving. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 169 calories. A mixture of powdered sugar, vanillan extract, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people made this recipe, and 23 would say it hit the spot. It is brought to you by Cookie Madness. It works well as a very affordable hor d'oeuvre. With a spoonacular score of 5%, this dish is very bad (but still fixable). Similar recipes include Black And White Cookies, Black and White Cookies, and Black and White Cookies.
Servings: 32
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking powder
2 1/2 cups cake flour (10 oz) — measure carefully
1 teaspoon of corn syrup
4 large eggs at room temperature
1 3/4 cups granulated sugar (12.25 oz)
2 1/2 tablespoons heavy cream
1/2 to 1 teaspoon kosher salt (if using salted butter, use only 1/4 teaspoon)**
2 tablespoons of milk plus more as needed
1/4 teaspoon lemon extract or vanilla butter & nut extract
1 3/4 cups plus 2 tablespoons (8 oz) powdered sugar
8 oz (2 sticks) unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 teaspoon of good quality vanilla
1/2 teaspoon vanilla extract
2 tablespoons whole milk plus more as needed
Equipment:
baking paper
hand mixer
baking sheet
oven
bowl
Cooking instruction summary:
Preheat oven to 375 degrees F. Have ready two large baking sheets lined with parchment paper. Do not grease the pans because spray/butter will make the pans too slippery and the cookies may spread.With an electric mixer, beat the butter and sugar until smooth and creamy. Add the eggs one at a time, then gradually add the milk, followed by the extracts, salt and baking powder. Stir well to make sure the baking powder is evenly distributed. Stir in cake flour, then add remaining flour. Batter should not be dry, but it should hold its shape when you plop it out on the tray.Using a VERY generously heaping tablespoon, drop the dough onto the baking sheets spacing 2 inches apart. Bake for 12 minutes or until edges begin to brown. Remove from baking sheets and let cool.Set a decorating bag uncut and without a tip in a glass and pull sides down to make a little cuff .To make the white frosting, combine the powdered sugar, cream, milk and corn syrup in a bowl and stir until thick. Stir in corn syrup and vanilla. Add more milk, 1 teaspoon at a time, stirring until batter is thin, but still thick enough to pipe from a bag (a little thicker than glue). Transfer to the decorating bag.Repeat the same steps with the black frosting recipe, only add the cocoa powder along with the powdered sugar. Transfer to another decorating bag.When cookies are completely cool, turn them over so that the flat side is up. Snip the tip off the white decorating bag and pipe white icing over half of each cookie. Repeat with the black icing.Let the cookies sit at room temperature or chill until icing is firm.
Step by step:
1. Preheat oven to 375 degrees F. Have ready two large baking sheets lined with parchment paper. Do not grease the pans because spray/butter will make the pans too slippery and the cookies may spread.With an electric mixer, beat the butter and sugar until smooth and creamy.
2. Add the eggs one at a time, then gradually add the milk, followed by the extracts, salt and baking powder. Stir well to make sure the baking powder is evenly distributed. Stir in cake flour, then add remaining flour. Batter should not be dry, but it should hold its shape when you plop it out on the tray.Using a VERY generously heaping tablespoon, drop the dough onto the baking sheets spacing 2 inches apart.
3. Bake for 12 minutes or until edges begin to brown.
4. Remove from baking sheets and let cool.Set a decorating bag uncut and without a tip in a glass and pull sides down to make a little cuff .To make the white frosting, combine the powdered sugar, cream, milk and corn syrup in a bowl and stir until thick. Stir in corn syrup and vanilla.
5. Add more milk, 1 teaspoon at a time, stirring until batter is thin, but still thick enough to pipe from a bag (a little thicker than glue).
6. Transfer to the decorating bag.Repeat the same steps with the black frosting recipe, only add the cocoa powder along with the powdered sugar.
7. Transfer to another decorating bag.When cookies are completely cool, turn them over so that the flat side is up. Snip the tip off the white decorating bag and pipe white icing over half of each cookie. Repeat with the black icing.
8. Let the cookies sit at room temperature or chill until icing is firm.
Nutrition Information:
covered percent of daily need
