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Sunday, December 10, 2017

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BLACK AND WHITE COOKIES

BLACK AND WHITE COOKIES
FOR COOKIES
1 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup buttermilk
1⁄2 teaspoon vanilla
1⁄3 cup unsalted butter, softened
1⁄2 cup sugar
1 large egg
FOR BLACK OR WHITE ICING
1 1⁄2 cups icing sugar or 1 1⁄2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1⁄4 teaspoon vanilla
1 tablespoon water (approx)
1⁄4 cup cocoa powder
DIRECTIONS
Preheat oven to 350°F.
Sift together flour, baking soda and salt in medium bowl.
In small bowl or cup, mix together buttermilk and vanilla.
Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
Add egg to butter and sugar mixture, and beat until blended.
Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
Place on a cooling rack, and allow to cool completely before icing.
Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.
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WONDERFUL CHRISTMAS COOKIES

WONDERFUL GINGERBREAD COOKIES
3 cups all-purpose flour
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon ground ginger
1 3⁄4 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
6 tablespoons unsalted butter
3⁄4 cup dark brown sugar
1 large egg
1⁄2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
DIRECTIONS
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
Grease or line cookie sheets with parchment paper.
Place 1 portion of the dough on a lightly floured surface.
Sprinkle flour over dough and rolling pin.
Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking.
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.
I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
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