Black and White Cookies

by Koko on December 12, 2011 · 12 comments

in Baking, Cookies, Recipe

My mom taught me early on that the way to a man’s heart is through his stomach. My parents met because my dad liked the lemon tarts my mom had made and brought to a party. When Q and I first started dating, I would go down to Canter’s Deli on Fairfax and buy black and white cookies for him (they are his favorite). So before his arrival home for his R&R, I wanted to make sure I had some of his favorite treats on hand. I’m going to be honest, one of the many reasons why I love Q is that I sneakily eat the white half of the cookie and put it back on the plate and he never complains and always eats the black half (I know, we are a true match haha).

I also had just signed up for The Great Food Blogger Cookie Swap and thought that I could make enough of these cookies to use for the swap as well as for Q. Instead of making these black and whites their normal size (aka HUGE), I used a smaller cookie dough scoop to make them half their size (about the size of a normal cookie).

The tricky part about these cookies is the frosting. It took me a good 6 cookies before I got in the swing of things and even then there were some causalities. Hint 1: Use an offset spatula. This is a must to help get the frosting on evenly. Hint 2: Let the white frosting fully cool before heating the black frosting. The black frosting was thicker than the white and was harder to spread on the cookie. Hint 3: I kept the black frosting on top of the stove on low heat while glazing. This made it as smooth and thin as possible for frosting.

 

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