mini black and whites

There was an episode of Gale Gand’s dessert-centered Food Network show, “Sweet Dreams,” during which she baked Black and White Cookies. I was around twelve years old, I had just become really enthusiastic about cooking, and, for some reason, I was hell-bent on making those cookies. Fortunately, we had all the ingredients in my kitchen, so I got to work right away. I followed the recipe exactly, reciting to myself her televised tips along the way. It probably took me two hours to frost fifteen cookies, but I loved every minute of it.

Almost ten years later, Black and Whites are still one of my favorite cookies to make. A few years ago, I started making these Mini Black and Whites instead of the huge bakery-style ones. The cookies’ cake-like texture and slightly lemony flavor is perfectly complemented by the sweetness of the vanilla and chocolate icing. These petite treats would be great at a Black and White themed party.

Mini Black and White Cookies
From Gourmet, December 2005

For cookies:
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. well-shaken buttermilk
1/2 tsp. vanilla
7 tbs. butter, softened
1/2 c. granulated sugar
1 egg

For icings:
2 3/4 c. confectioners’ sugar
2 tbs. light corn syrup
2 tsp. fresh lemon juice
1/2 tsp. vanilla
4 to 6 tbs. water
1/4 c. unsweetened Dutch-process cocoa powder

Make cookies:
Preheat oven to 350 degrees.

Whisk together flour, baking soda, and salt in a bowl. Stir together butter milk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes. Add egg, beating until combined well. Reduce speed to low and add flour and buttermilk mixture alternatively in batches, beginning and ending with flour mixture, and mixing just until smooth.

Using small scoop, drop rounded tablespoons of batter 1 inch apart onto Silpat-lined baking sheets. Bake until tops are puffed, edges are pale golden, and cookies spring back when touched, about 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:
Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tbs. water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 tsp. at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 tsp. at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.