Lavished with both chocolate and vanilla icings, black and white cookies seem ubiquitous in many corner bakeries in Brooklyn, New York. Although these cookies are traditionally oversized, you can turn them out in any diameter. They are also delicious without icings.
|For Cookie Dough|
|All purpose flour||1½ cups|
|Baking soda||1/8 tsp|
|Unsalted butter, room temp.||5 Tbsp|
|Vegetable shortening||¼ cup|
|Vanilla extract||1 tsp|
|Confectioners’ sugar||2 cups|
|Light corn syrup||2/3 Tbsp|
|Hot water||3 Tbsp|
|Vanilla extract||½ tsp|
|Cocoa powder||2/3 Tbsp|
|Unsweetened chocolate, melted||1 oz.|
The larger you make them, the fewer black and white cookies you will have. Large or small, they’re equally delicious.
TIP: If the icings start to set up before you finish spreading them, place them in the top of a double boiler to restore the viscosity.