New York Black and Whites
Source of Recipe
recipezaar
List of Ingredients
3 cups all-purpose flour
3/4 teaspoon salt
1 1/3 cups granulated sugar
1/4 teaspoon baking soda
2/3 cup unsalted butter, slightly softened
1/2 cup vegetable shortening
2 large eggs
2 1/2 teaspoons vanilla extract
2 teaspoons light corn syrup
3/4 teaspoon lemon extract
1/3 cup sour cream
quick vanilla and chocolate fondants
1/4 cup light corn syrup
5 cups powdered sugar, sifted after measuring (plus more if needed)
3/4 teaspoon vanilla extract
2 ounces unsweetened chocolate, choppedRecipe
1. New York Black and Whites Preheat the oven to 350F and grease several baking sheets or coat with nonstick spray.
2. In a medium bowl, thoroughly stir together the flour, salt, and baking soda; set aside.
3. In a large bowl, with an electric mixer on medium speed, beat together the sugar, butter, and shortening until well blended and fluffy, about 2 minutes.
4. Add the eggs, vanilla, corn syrup, and Lemon extract, and beat until evenly incorporated.
5. Beat in half of the flour mixture until evenly incorporated.
6. On low speed, beat in sour cream, then remaining flour mixture, just until well blended and smooth.
7. Let the dough stand to firm up for about 5 minutes.
8. Using a scant 1/4-cup measure of dough, shape into balls with lightly greased hands.
9. Place on baking sheets, spacing about 3 1/2" apart.
10. Using your hand, press and pat balls to about 3 ¼" in diameter.
11. Bake the cookies, 1 sheet at a time, in the middle of the oven for 10-14 min.
12. ,or until lightly browned at the edges and the tops just spring back when lightly pressed in the centers.
13. Reverse the sheet from front to back halfway through baking to ensure even browning.
14. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
15. Using a spatula, transfer the cookies to wire racks.
16. Let stand until completely cooled.
17. For the fondants: In a medium, heavy saucepan, bring 1/2 c.
18. water and the corn syrup just to a boil over medium heat.
19. Remove from the heat and stir in the powdered sugar and vanilla until completely smooth.
20. Place the chocolate in a small, deep bowl and pour 2/3 c.
21. of the hot vanilla fondant over it.
22. Stir until the chocolate is partially melted.
23. Pour another 1/2 c.
24. of the vanilla fondant over the chocolate.
25. Stirring constantly, thin the chocolate fondant to a fluid but not runny consistency by adding 3-4 tsp.
26. of hot water, a little at a time.
27. Stir until the chocolate melts completely and the water is thoroughly incorporated.
28. Set the wire racks with the cookies over wax paper to catch drips.
29. Using a small, wide-blade spatula, spreader, or table knife, immediately ice half of each cookie with the chocolate fondant.
30. (If the fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. If the fondant cools completely, rewarm it over low heat, stirring.) Ice the second half of each cookie with vanilla fondant.
31. If necessary, adjust the consistency by stirring in additional powdered sugar or hot water until fluid but not runny.
32. Let cookies stand until icing sets, At least 2 hours and preferably 4 hours.
33. Store cookies in a single layer or layered between wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
34. Makes about 25 cookies.
35. NOTES: These huge, dramatic-looking chocolate-and-vanilla-iced cookies are a mainstay of deli bakery cases across New York City.
36. The icing is easy to make, spreads readily, and lends a nice, smooth finish to the cookies.
25 servings
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