Mini Black-and-White Cookies

Name: Mini Black-and-White Cookies
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 79 milliliters well-shaken buttermilk; 651 milliliters confectioners sugar; 2 Tbsps light corn syrup; 59 milliliters unsweetened Dutch-process cocoa powder; 1 large egg; 296 milliliters all-purpose flour; 118 milliliters granulated sugar; 2 teaspoons fresh lemon juice; 1 teaspoons salt; 7 Tbsps unsalted butter, softened; 1 teaspoons vanilla; 4 Tbsps water

Mini Black-and-White Cookies is a vegetarian recipe with 60 servings. One portion of this dish contains around 0g of protein, 2g of fat, and a total of 54 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have granulated sugar, buttermilk, confectioners sugar, and a few other ingredients on hand, you can make it. It works well as an inexpensive dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Ingredients you will need

Baking Soda

Buttermilk

Vanilla

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.

Ingredients you will need

Buttermilk

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Drop rounded teaspoons of batter 1 inch apart onto baking sheets.

Equipment you will use

Baking Sheet

Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total.

Ingredients you will need

Equipment you will use

Oven

Transfer to a rack to cool.

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time.

Ingredients you will need

Powdered Sugar

Lemon Juice

Corn Syrup

Vanilla

Icing

Water

Equipment you will use

Bowl

Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ingredients you will need

Vanilla

Cocoa Powder

Icing

Water

Wrap

Equipment you will use

Plastic Wrap

Paper Towels

Bowl

With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

Ingredients you will need

Chocolate