Wednesday, April 21, 2010

Masked Henchmen

Ok, as promised I am going to display the steps to making yummy Black and White cookies. You are welcome. If you don't want to make them, I have no idea why you are reading this blog then.

Here's a little collage of some of the steps to making successful black and white cookies.

1. First, you must gather your ingredients. Novel, yes? And while you are doing this go ahead and preheat your oven to 350' F and butter your cookie sheet.

2. The mixing process is in a couple of steps because with these cookies it's all about adding things in gradually. If you put everything together at once, you are going to have a giant mess on your hands...probably literally.
a) Whisk your dry ingredients (all-purpose flour, baking soda, salt)
together in a medium sized bowl. And mix the buttermilk and vanilla in a small cup.
Sit these two containers aside.

b) In a large bowl, whisk together granulated sugar and melted butter until pale and fluffy. Then add your lone egg into the mix and whisk vigorously until concoction is thick.

c) Again, don't mix everything together at once. Add 1/3 of dry and wet mixes alternately until mixed into sugar concoction completely and the batter is SMOOTH. If it's not smooth, something has gone terribly wrong. Or you could just add in more buttermilk, that'll probably help.

d) Grab your large bowl with batter and a 1/4 cup measure and spoon out globs for your cookie sheet. These "cookies" should be at least 2 inches apart on the sheet,
so they have room to grow into enormous pancake like cookies.

e) Place cookie sheet into oven and wait for 15 minutes. While you wait, you can gather your ingredients for ICING!
(Confectioner's Sugar, Karo Light Corn Syrup, Lemon Juice, Water,
Vanilla, and Dutch Cocoa Powder)

f) Mix together first 5 ingredients to make vanilla icing and try not to stir too quickly because that confectioner's sugar aka powdered sugar will be everywhere).
Half your icing and place it in another bowl to be made into chocolate icing.
Gradually add in your cocoa powder until the mixture is super creamy and delicious.

g) After your cookies look golden and bounce back to the touch, place them on a cooling rack. Let them cool for at least 5 minutes before you ice them. Otherwise, the icing is going to melt and you will have another huge mess on your hands, delicious but messy.

h) Ice those puppies and set them to the side. If you aren't serving them right away, place your cookies on wax paper and into plastic baggies. This keeps the icing from sticking to everything.

i) If you are serving them right away, ENJOY!

Side note: I also made Black and Tan cookies. The only extra step is not to add the vanilla and melt butterscotch chips instead. Easy peasy.

Here's the recipe I used from

For cookies
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

For icings
  • 1 1/2 cups confectioners sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder

Make cookies:

Preheat oven to 350°F.

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

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.


  1. Those are nice mixing bowls and the cooies were awesome....I'm Awesome

  2. Haha, those are very nice mixing bowls! And get ready for more cookies this weekend!

    You are awesome.


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