Thursday, September 3, 2015

Make Black & White Cookies!

The Headlines:

I love these cookies.

They're as good as the Bakery sells them.

They look cool too!

Perfect for anytime (but especially Halloween)! 



There's a saying that goes something like... Everything in life isn't black and white.  I would agree in many cases... just not here!


It all started when I visited a really cool Jewish Deli in our town years ago that sold these amazing gigantic Black and White cake-isn type cookies!  I fell in love... so I made them too!  And honestly they're just as good as the "professionals" - dare I say - better in some cases!!!???  These B/W cookies have become big business... I now see them everywhere including the grocery store (that will remain nameless) where I bought some mini versions.  TERRIBLE!  These... much better!

And while they may take a little time to put together (frosting them), they have simple ingredients and - overall - they're SUPER EASY!  Plus, yes, it's a little early but they're absolutely PERF for HALLOWEEN!


Yep, black and white with skull rings in the middle...You can't beat it!  Plus, they taste A-MAAAAAAA-ZING!

Here's what you need:
(cookies)
2 1/2 cups flour
1 tspn baking soda
1 tspn salt
1 cup sugar
2/3 cup unsalted butter (softened)
2 eggs
2/3 cup buttermilk

(frosting)
4 cups powdered sugar
6 tblspns milk plus 5 tspns
1 tspn vanilla extract
4 tblspns cocoa powder

Here's what you do:
Heat oven to 350 and cover baking sheet (1 or 2) with aluminum foil.  In a medium bowl, pour in flour, soda and salt.  In a large bowl, beat butter and sugar until creamy then add eggs.  Next, add flour mixture and buttermilk going back and forth (begin and end with flour).  Use a tablespoon to scoop and drop large sized balls onto the sheet and do your best to pat them down flat.  That's hard.  It's sticky.  The more round and flat they are... the better they'll come out.


Then bake them for 10-13 minutes.  The sides should look a little golden brown.  After they cool a bit, take a transfer to a wire rack to cool fully.   You can flip them over because the bottom is going to be the side you frost!!!


***Tip*** Make your frosting just before you're ready to do the job because it hardens fairly fast!  Also, let those cookies get room temp before you go for it.  When you're ready... stir together powdered sugar, the vanilla and the tablespoons of milk but NOT the teaspoons.  You want the consistency to be just right - not too thick and not too runny -  so be careful here!  Then take almost (but not quite) half of your mixture, once it's fully combined and put it in another bowl.  Then add your cocoa powder and the tspns of milk.  Stir fully... get all that cocoa combined!

Then take a BUNCH of KNIVES and frost the vanilla side first, followed by chocolate.  You'll go through a lot of knives and don't mix the 2 flavors obviously!  If the frosting gets too hard mid-way through then add a teensy bit more milk.  Makes, I don't know - 20 maybe - depending on how big they are.


If they're not perfect - oh well - they're good enough!  So says this ONE PICKY CHICK!

Then, if it's Halloween feel free to dress them up like I did!


I also made some just the other day for my daughter's birthday, put them in a baggies, added cute little notes to them and took them to her dance company group!  The dance company owner ate two, told my daughter they were amazing and asked her if I made them... or if they were store bought - THAT'S WHAT I'M TALKING ABOUT PEOPLE!


Whatever the reason you make them - they're sure to be a crowd pleaser!  Told ya... some things in life are very clearly... Black and White!

Here's my next Periscope on these cookies...


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