If you’ve ever lived, visited, or heard of New York City, then you’ve certainly tried at least the larger cousin of these Mini Black n’ White Cookies. I’ve had the big ones, but I much prefer the mini version. Karl has had MANY black and white cookies, and claims that these are the best. The cookie part is light, airy, and flavorful - the glaze is the perfect mix of chocolate and vanilla.
These cookies are fun to make, easy, and very satisfying. Oh, and they’re cute too. Here’s the game plan, kids.
The Cookie: The first step is to make the cookie batter. Start by creaming the butter and sugar, followed by the egg and vanilla. Once well combined, alternate the addition of the dry ingredients with the sour cream. Mix until you reach a smooth consistency.
| 6 tablespoons | unsalted butter |
| 1/2 cup | sugar |
| 1 | egg |
| 1/2 teaspoon | vanilla |
| 1/3 cup | sour cream* |
| 1 1/4 cup | flour |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
The Glazes: There is a chocolate (the black) and a vanilla (the white) glaze. Start by mixing the following ingredients.
| 2 cups | powdered sugar |
| 4 teaspoons | light corn syrup |
| 2 teaspoons | lemon juice |
| 2 1/2 teaspoons | vanilla |
| 1 - 2 tablespoons | water |
Split the glaze into two cups/bowls. In one add cup add unsweetened cocoa powder until it is chocolatey enough for you. Start with 1 tablespoon - but I sometimes do up to 5 tablespoons. Again, it depends on your taste.
|
1 - 5 tablespoons |
unsweetened cocoa powder |
The Assembly: Start with the white glaze, and using a butter knife apply the glaze to 1/2 of each cookie. Next add the chocolate glaze to the other halves. Let them set for about 15 minutes and then serve.
Ok, now go share! That’s half the fun.
I love it! Love Black and Whites! Your evolution diagram looks like an enzymatic reaction :)) probably invloves some kind od of flip-over-and-frostyase.