Black and Whites | Bakewell Junction
It’s Valentine’s Day in a few days and I’ve been wanting to share a post for Black and White cookies, so I made a few changes to have them fit the holiday. These are easy to make and tasty too. As I wrote this post I noticed that Paula Deen’s original recipe got a lot of negative comments but I didn’t have the same problems and I’m glad when I printed the recipe there weren’t any comments yet or I might never have tried the recipe.
I wanted the cookies to have a heart shape, so I tried two different methods to have the cookies turn out that way. I first tried to make heart shaped molds out of heavy duty aluminum foil but although the shapes looked okay, the cookies turned out more like biscuits because I made the molds too small so the cookies were too thick (that didn’t hurt the taste any though). For some of the cookies, I cut the round shapes to have a point at the bottom and a divot at the top. Do you like the look of the smaller and thicker molded cookies or the cut cookies?
Black and White Cookies
Yield: 20 to 25 cookies Cook Time: 15 minutes
- 2 1/2 cups cake flour
- 2 1/2 cups AP flour
- 1 teaspoon baking powder
- 2 sticks butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Icing and Chocolate
- 1/4 cup boiling water, as needed
- 2 cups powdered sugar
- 2 to 3 ounces chocolate candy bar (use your favorite brand)
- red food coloring, optional
- 1/4 cup white chocolate chips, optional
Step 1: Mix together flours and baking powder in a medium bowl. Using an electric mixer beat together the butter and sugar until the mixture becomes lighter in color and is thoroughly mixed.
Step 2: Incorporate eggs into the butter mixture individually at medium speed until each is well incorporated. Add milk and vanilla and beat until incorporated.
Step 3: Preheat oven to 375 degrees. Prepare cookie sheet by covering it with parchment paper. For regular Black and White round cookie shape, drop heaping tablespoonfuls of dough on the prepared cookie sheet. For heart shaped cookie molds, place the molds on the prepared cookie sheet and drop the heaping tablespoonfuls of dough into the molds while ensuring that some of the dough will fill the entire shape. Space cookies at least 2 inches apart and bake for 15 minutes. Let cool completely before icing. If cutting the round cookies into a heart shape, cut the rounded edges from the sides to a point at the bottom. Then cut a divot or “v” at the top of the circle.
Step 4: Prepare the icing by mixing the powdered sugar and water (as needed) together in a medium bowl. The icing should be spreadable but not thin. If tinting the icing for Valentine’s Day, add 20 or more drops of red food coloring until the icing becomes a nice shade of red. The flat side of the cookie will become the top for these. Spread the icing on half of the flat side of each cookie.
Step 5: Break the chocolate candy bar into small pieces and melt in a double boiler or the microwave. If using the microwave, melt the chocolate in small increments and stir before additional heating until it’s of spreadable consistency. Spread the chocolate on the other half of the flat side of each cookie. Let icing and chocolate set.
Step 6: If using the additional garnish, melt the white chocolate in a double boiler or the microwave. If using the microwave, melt the white chocolate in small increments and stir before additional heating until it’s of spreadable consistency. Spoon the melted chocolate into a ziploc bag and snip the corner, making a small hole for piping. Pipe heart shapes in the middle of each heart shaped cookie.
Storing: Store cookies in a sealed plastic container.
Recipe adapted from Paula Deen on foodnetwork.com.
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