Black and white cookies


Since, my labtop had a malfunction yesterday, didn’t post for my favorite day of the week cookie Friday !
So, I always  make two trays of ONE  my favorite cookies for the 4th  every year. {They are usually gone within a few minutes.} .
Black & White cookies ! 

 Look to the cookie Elaine !   { My favorite seinfeld  moment.}

Unfortunately, this year even the racial harmony of this  
delicious black and white cookie can’t help paula deen. 

Maybe, her “black friend,” who she introduced during a 2012

 interview, as “black as this blackboard” and “don’t stand

 next to the blackboard we can’t see you”.

  Yeah, she said it .
.
Hollis johnson, please inform paula that we as African 

americans do not like to be called black as a blackboard.

And we do not like to recreate a time when we were 

 slaves, had no  rights and were sold and brought like 

animals, that’s not fun for us.

 Farewell and goooood riddance, 

I did like you because you reminded of my granny. But, my 

granny is African american and not a racist .

Anyway I had to do it right I”m from NYC we have the best black & white cookies here !  Kids and adults really enjoy this treat, it’s so New York.




Preheat oven : 350
Makes 24 cookies
Prep time : 20 mins
Bake time :20-25 mins


For the cookie:
1 cup unsalted butter
1-3/4 cups granulated sugar
4 eggs
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2-1/2 cups cake flour
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the glaze:

4 cups confectioners’ sugar
1/3 cup boiling water
1 (1-ounce) square bittersweet chocolate, chopped

Directions:

1. Preheat oven to 375 degrees F. Beat butter and sugar together until creamy. Beat in eggs one at a time. Once combined, beat in milk, vanilla and lemon extract.

2. In a separate bowl, combine flours, baking powder and salt. Gradually beat dry ingredients into wet ingredients, beating well to fully combine. Spoon tablespoonfuls of dough onto greased baking sheets. Bake for 20 to 30 minutes then let fully cool on wire racks.

3. Put confectioners’ sugar in a bowl. Spoon boiling water into sugar one tablespoon at a time, stirring after each addition, until mixture is thick, but still spreadable.

4. Move half of the sugar mixture to a double boiler and mix in the chocolate, stirring until smooth.

5. Spread vanilla frosting on one half of the top of each cookie and spread chocolate on the other half. You can even swirl chocolate and vanilla into a yin-yang formation. Let frosting set before eating.

Adapted from : http://www.sheknows.com/food-and-recipes/articles/805615/black-and-white-desserts

 

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