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Black and White Cookies

Author Photo
By George Geary | Dec 13, 2017

1 / 2
These cookies are half-white, half-black, and wholly delicious.
2 / 2
“Fair Foods” by George Geary brings iconic fair foods to your kitchen with classic and new fair recipes.
  • 1 hr 20 min

    DURATION

  • 20 min

    COOK TIME

  • 1 hr

    PREP TIME

  • 18 cookies

    SERVINGS

    Ingredients

For the Cookie:

  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 1/2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Icing:

  • 4 cups confectioners sugar
  • 1/3–1/2 cup boiling hot water
  • 1 ounce bittersweet chocolate, chopped fine
  • 1 teaspoon light corn syrup

Special Supplies:

  • Electric mixer
  • Double boiler
  • Spring-loaded ice cream scoop
  • Pastry brush
  • Baking sheets (2)
  • Parchment paper
  • Wire rack

Directions

  • Preheat oven to 375 degrees Fahrenheit.
  • Using a mixer fitted with a paddle attachment, cream sugar and butter together on medium speed until fluffy. Add eggs 1 at a time, blending between additions. With the motor still running, add milk, vanilla, and lemon zest and blend well.
  • Meanwhile, whisk the flours, baking powder, and salt together in a medium bowl. Add to the egg mixture and blend thoroughly.
  • Using a spring-loaded ice cream scoop, scoop out the dough and place each scoop 2 inches apart on baking sheets lined with parchment paper. Bake until the sides of the cookies begin to brown slightly, about 18 to 20 minutes.
  • Cool completely on a wire rack.
  • While the cookies are cooling, make the icing: Place confectioners sugar in a large mixing bowl. Gradually stir in boiling water until the sugar reaches a thick, spreadable consistency.
  • Pour half the frosting in the top half of a double boiler. Add the chocolate and corn syrup and set over simmering water. Warm the mixture, stirring, until the chocolate has melted and the frosting is smooth. Turn off the heat, but leave the chocolate frosting over the hot water to maintain its spreadable consistency.
  • Using a pastry brush, coat half of each cookie top with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.

More From Fair Foods:

  • Funnel Cake With Berries
    Recipe reprinted from Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press/August 2017.

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