New York Black and White Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 1/4 cup 1 ounces unsweetened chocolate, unsweetened
  • 1/4 tsp Baking powder
  • 2 cups Cake flour, plain
  • 2 1/2 cups Confectioners' sugar
  • 1/8 tsp Lemon extract
  • 1/4 tsp Salt
  • 7/8 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/2 cup Milk

• Liquids

  • 3 tbsp Water

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 2 cups plain cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened but still cool
• 3/4 cup plus two tablespoons sugar
• 1 large egg at room temperature
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon lemon extract (or fresh-squeezed lemon juice)
• 1/2 cup milk
• 1 ounces unsweetened chocolate (about 1/4 cup, chopped fine
• 2 tablespoons light corn syrup
• 3 tablespoons water
• 2 1/2 cups (10 ounces) confectioners sugar
• 1/4 teaspoon vanilla extract

Directions

• Adjust the oven racks to the lower- and upper-middle positions and heat the oven to 375° F. Line 2 cookie sheets with parchment paper or spray with nonstick spray.
• Whisk together the flour, baking powder, and salt in a large bowl; set aside.
• Either by hand or with an electric mixer, beat the butter at medium speed until creamy, about 30 seconds. Gradually beat in the sugar, increasing the speed to medium high, until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and lemon extract and beat at medium speed until combined, about 30 seconds. Again, scrape down the sides and bottom of the bowl. Beginning and ending with the flour mixture, alternately add the flour mixture in 4 additions and the milk in 3 additions at low speed until just combined.
• Using a 1/4-cup drying measuring cup and a soupspoon, place six 1/4-cup-mounds of dough a generous 2-inches apart on each baking sheet. With moistened fingers, gently press each mound of dough into a disk 3-inches wide and 1/2-inch thick. Bake until the centers of the cookies are fir and the edges are just beginning to brown, about 20 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes. Using a wide metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
• Melt the chocolate in a medium bowl set over a saucepan of almost-simmering water. Remove form the heat and set aside. Bring the corn syrup and the water to a boil in a medium saucepan. Remove the pan from the heat and stir in the confectioners sugar and vanilla until combined. Transfer 3/4 cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.
• Place 2 large wire racks on top of parchment paper or newspaper. Using a small offset metal spatula, spread about 2 tablespoons of the vanilla icing on half of each cookie. Tilt the cookie and run the spatula around the edge of the cookie to scrape off excess icing. Place the cookies on the wire rack and allow the icing to harden, about 15 minutes.* Using the spatula, spread the chocolate icing on the other half of each cookie, tilting the cookie downward and scraping away excess icing.** Place the cookies on the wire rack and allow the icings to harden, at least 1 hour. The cookies may be stored at room temperature in an airtight container, layered between sheets of parchment paper for up to 3 days.