Black and white cookies

Here’s another great cookie recipe that I tried out from Bakergirl’s blog. I loved these cookies; they were thin, soft and the mixed icing made them taste great. The best part is that these cookies can be kept in the fridge. I did it just to prevent the icing from melting and creating messy cookies, but i think its a great way to store them and the cookies will still stay soft and crumbly for days. You can serve them straight away without having to worry about messy icing! 
The downside- these cookies took a while to make because the batter needs to be carefully shaped onto the baking sheet and I found this part really annoying. Secondly, you need to make two types of icing. However, I would say the entire process is worth it because these were possibly the yummiest cookies I have ever made.
Ingredients:
Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup buttermilk
1 teaspoon vanilla essence
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
Vanilla Icing
2 cups powdered sugar
1 teaspoon light corn syrup (or honey)
1/2 teaspoon vanilla essence
2 tablespoons hot water
Chocolate Icing
4 ounces (50 grams) semi-sweet chocolate
3 tablespoons butter
1 tablespoon light corn syrup (or honey)
1. Sift together flour, baking soda, and salt in a bowl. In a small separate bowl, stir together buttermilk, vanilla, and lemon extract. To make buttermilk from regular milk, add 1 tablespoon to 1 cup of milk and allow it to stand for 5 minutes before using it.
2. Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add the eggs, beating until well combined. Mix in the flour mixture and buttermilk mixture alternately in batches at low speed. Mix until smooth.
3. Preheat the oven to 170 C. Use a tablespoon to drop batter about 2 inches apart onto a large, greased baking sheet. This is the diffifult part: smooth each drop of butter with a knife very delicately until you get round and flat cookies which look like pancakes. Bake in the oven until the tops are puffed and pale golden, for about 10-15 minutes.
4. Once bakes, transfer the cookies onto a tray and allow them to cool. Start making the frostings.
5. In a bowl, whisk together the powdered sugar, vanilla essence, syrup or honey, and hot water, until smooth. This is the vanilla glaze.
6. In a separate bowl, melt butter and chocolate in microwave for about one minute. Add the syrup or honey and stir until smooth. Now you have chocolate glaze.
7. Once the cookies are cooled, spread half of each cookie with vanilla glaze and the other with chocolate glaze. Refrigerate for 20 minutes to set.

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