Black and White Cookies

I have to start off by saying thank you to my mum’s friends and co-workers (but I’m assuming they are one and the same). As always, whenever I have any fundraising to do, my mum takes my pledge forms into work, circulates them around the office and manages to collect well over my fundraising goal. It started with the CIBC Run for the Cure run, about 2 years ago, and they gave me nearly $200. I was so impressed and so grateful that I responded by showing my appreciation in the most delicious way I knew how - by baking of course. This all started a long line of fundraising-baking relationships, and I’m pretty convinced most of them donate because they know cookies are forever part of the deal (well, I suppose the warm fuzzy feeling of supporting a good cause is probably a pretty strong factor, but I still remain certain that the sweets only, well, sweet the appeal!)

The first batch of cookie-thank-yous I sent out were pretty delicious, mostly old trusties, faithful side-kicks, the tried and trues, that sort of thing. I still remember them: Mocha Biscotti, Chococolate-Chocolate Chip Cookies with a Twist (my very own recipe, and world famous if you must know!), and Oatmeal Cookies. They all got rave reviews. I loved it, so I kept baking. Now, however, rather than fall back on the ‘ol yellers of the baking sort, I venture off into the cookie unknown. Yes, I admit, my sponsors are also my guinea pigs - but I don’t hear them complaining, so all is good!

This time around I had my mum send around a pledge sheet for a Cerebral Palsy Bike Race I am participating in the weekend after next. I’m pretty excited, I’ve never done anything like this before - hundreds of stationary bikes crammed into a gym, with people biking all day long, should be fun though! So, with no relation to the cause what so ever, I decided to make two types of cookies and a slice. My daily blog literature lead me to some pretty promising finds, though these three took the edge over the others, though just by the slightest bit. I was tempted to make six different batches of cookies, but the rational me intervened and three was just going to have to do.

The first recipe I stumbled across immediately had me hooked, I was totally and utterly captivated by the title, Lemon Poppy Seed Cookies. I love lemon poppy seed cakes and especially muffins, but in cookie form? I was intrigued, and had no other choice than to try them out. So I did. They were magic. (i’ll be posting about them soon, though i might just have to bake another batch... we’ll see!)

The next runner up in my cookie search was one with a huge following, the infamous New York phenomena, Black and White Cookies (which incidentally is the feature of this post, as you might have already guessed). Originally I found the idea at one Mr. incredible baker’s blog (you might know him as David Lebovitz), but no recipe accompanied them. Apparently these cookies are so fantastic they had a pastry connoisseur stuck in the middle of France, surrounded by the most delectable desserts, craving these cakey-cookie morsels. Must be good - no great! But, like I said no recipe - only the photos to document his “failed” (though I’m guessing not likely that badly) attempt at the renowned treats. I accepted his implicit challenge, and set out to find the best recipe. My only problem - haven’t a clue what he originals taste like! That didn’t stop me though, I soldiered on.

So after nearly one-hundred recipes (and one hilarious blog) later, I decided on a recipe. And here she is, in all her glory. Verdict: amazing! They remind me of the french Madeleines, though more dense and a lot less eggy, plus the frosting is zingy and sweet - unlike any Madeleine I have ever tasted. Oh, but they are good!!

(oh, if you are wondering about the slice - it was the Chewy Chocolate Chunk Slice by buttersugarflour. Check it out - it was yummy)

Black and White Cookies

1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt (unless using lightly salted butter)

1/3 cup milk

1 Tbsp lemon juice

1/2 tsp vanilla

1/3 cup butter, softened

1/2 cup sugar

1 egg

icing:

1 1/2 cups icing sugar (aka: confectioners or powdered sugar, depending on your global positioning)

1 Tbsp corn syrup (it calls for light, but I used golden - worked fine!)

2 tsp fresh lemon juice

1/4 tsp vanilla

2-3 Tbsp water, adjust for desired consistency

2 Tbsp cocoa powder

Preheat oven to 350℉.

Sift together flour, baking soda and salt (unless of course you don’t use it, as it is replaced by lightly salted butter). In a measuring cup, or other, mix together milk, lemon juice and vanilla, let thicken. You can replace this with buttermilk if you like - which ever you have on hand.

Cream butter and sugar with an electric mixer until light and fluffy, roughly 3 minutes. Add egg and beat well. Mix in flour mixture, alternating with milk, on low speed - to avoid ghastly splashes. Mix until smooth.

You may choose to either parchment line,or spray a cookie sheet - these guys might stick a touch, better safe than sorry. Now, originally this recipe calls to essentially ladle out 1/4 cup amounts of batter, but 1 Tbsp worked really well for me. With the Tbsp sized guys they will turn out to be saucer sized, so an entire 1/4 cup would probably be about the size of your face (now that is not to say a cookie of that enormity wouldn’t be delicious, because it would - but it might just be edging on the side of excessive, just...) Also, make sure to keep them well spaced, 1 Tbsp sized at least 2 inches apart if not more to really avoid meld-age.

Bake until puffy, domed and perfectly golden. Cookies/cake-ies, should spring back to the touch, about 12-14 minutes in the oven. Transfer to a wire rack to finish cooling, and I dare you to wait until they are cool and glazed before you inhale them!

The Icing:

Sift icing sugar, mix with corn syrup, lemon juice, vanilla and initial 2 Tbsps of water (or one if you prefer to cautiously watch the consistency of your glaze). Mix until smooth. Divide glaze in two parts, add cocoa to one batch and 1 Tbsp of water, or enough to make it the same consistency as the vanilla icing. Again, mix until smooth.

Once cookies are COMPLETELY cool, flip over and glaze half of the flat side of the cookie with either icing. Repeat with the alternate icing.

Just as an FYI, don’t chill cookies, you should actually wait until they cool by themselves, they taste better this way!

Enjoy!!

02.28.2008

Black and White Cookies

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