Classic Black & White Cookies

Classic Black & White Cookies
From our Best Bakesale Cookbook, pg. 19

Yield: About 6 dozen cookies

For the cookies:

  • 2 sticks (1/2 pound) unsalted butter at room temp
  • 1 ¾ cups granulated sugar
  • 4 large eggs, at room temp
  • 1 cup whole milk (please don’t substitute low-fat milk)
  • 1 teaspoon vanilla extract
  • 2 ½ cups cake flour
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder

For the icing:

  • 4 cups confectioners’ sugar
  • 1/3 cup boiling water
  • 1 ounce bittersweet chocolate, melted
  1. Preheat the oven to 375 F. Line 2 cookie sheets with parchment paper.
  2. Place the butter and sugar in a mixer fitted with a paddle and a beat until light and fluffy. Add the eggs, one at a time, mixing well between additions. Add the milk and vanilla and beat well. Place the flours and baking powder in a bowl and mix well. With the mixer running, gradually add the dry ingredients to the butter mixture and beat until completely mixed.
  3. Form the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets. Transfer to the oven and bake until the edge of the cookies just begin to brown, about 15 minutes. Transfer to a wire rack and repeat with the remaining dough.
  4. To make the icing: Place the confectioners’ sugar in a large mixing bowl and add the water, 1 tablespoon at a time, until the mixture is spreadable but still thick. Transfer half the icing to another mixing bowl and stir in the melted chocolate. Set aside to cool.

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