Black And White Cookies
Black And White Cookies My Way
Black And White Pinwheels
Black And Whites
Black And Whites


Black And White Cookies

Serving Size: 10

1 cup all-purpose flour
2/3 cup cake flour ; not self rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoon unsalted butter ; melted and cooled
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
2 cups confectioners' sugar sifted
2 tablespoon light corn syrup ; plus more if 1/2 ounce bittersweet chocolate
melted

Preheat oven to 350 . Sift together flours, bakingpowder, and salt; set
aside. In a medium bowl, whiskeggs and sugar until smooth. Add milk, and
whisk tocombine. Whisk in melted butter and extracts. Add flourmixture, and
stir to form a smooth dough. Cover, andchill for 1 hour. Line baking pans
with Silpat nonstick baking mats.Using a 2-ounce scoop, drop five cookies
per pan, 3inches apart. Bake until edges are light brown, 12 to 15minutes
Transfer cookies to a wire rack set overparchment paper to cool. In a
small bowl, combine confectioners' sugar, 3tablespoons hot water, and corn
syrup. Whisk untilsmooth. Using a small offset spatula, ice half of
eachcookie. Return cookies to rack to drip, if necessary.4 Add chocolate
to remaining icing. Stir untilsmooth. Add additional corn syrup to thin to
desiredconsistency, if necessary. Spread chocolate icing oversecond half of
each cookie. Allow cookies to set, about10 minutes.



Black And White Cookies My Way

Recipe By: Clabber Girl
Serving Size: 24

Cookie
1 cup unsalted butter ; softened
1/2 cups sugar
2 large eggs
2 teaspoons vanilla
4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup half-in-half
Black
4 cups confectioner's sugar
1/3 cup boiling water ; 1/3 to 1/2
1 ounce semi sweet chocolate

Cream the butter with the sugar until smooth. Stir in eggs and vanilla.
Foldin flour salt and baking powder to make a firm dough, adding cream as
doughis being mixed. Chill dough about ten minutes.Preheat oven to 350=BA F.
Line two baking sheets with parchment paper.Roll dough to a thickness of 1/2
inch. Cut in four to six inch rounds.Bake until golden, about 14-17 minutes
Black and White Glaze: Place confectioner's sugar in a bowl. Gradually
stirin boiling water until you have a thick spreadable mixture. Remove half
offrosting to a bowl and stir in melted chocolate. With a pastry brush
orsmall metal spatula, spread each cookie half with white frosting, half
withchocolate. Let set until thoroughly dry. You can also dip the cookies
intothe liquid frosting and wipe off excess into frosting bowl.




Black And White Pinwheels

Serving Size: 4

2 cups All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom ; see
Cook's ; notes
1/2 teaspoon Salt
1 cup Unsalted butter ; 2
Sticks) ; room temperature
1 cup Sugar
1 large Egg yolk
1 teaspoon Vanilla
1 ounce Melted unsweetened
Chocolate

Cook's notes: Cardamom is an aromatic member of the ginger family. It has a
delicate, spicy-sweet flavor that is traditional in Scandinavian cookies
Dried cardamom seedpods are either white (bleached), pale green (oven
dried), or brown (sun dried). Insid Preliminaries: Adjust oven rack to
middle position. Fifteen minutes before baking, preheat oven to 375 degrees
In a medium bowl, whisk together the flour, baking powder, cardamom and
salt; set aside. In the large bowl of an electric mixer, beat butter and
sugar until light and fluffy. Add egg yolk and vanilla; beat until smooth.
On low speed beat in dry ingredients. Remove half of dough and set aside
Add melted chocolate to remaining dough and beat until chocolate is
thoroughly incorporated. Shape each of the two doughs into 6-inch squares.
Wrap in waxed paper and refrigerate 1 hour or until fairly firm. Roll out
the plain dough between 2 sheets of waxed paper to a 7-by-14-inch rectangle
Remove top sheet of paper. Roll out chocolate dough to a 7-by-14-inch
rectangle and place on top of the vanilla dough, gently pressing the two
doughs together. Beginning When ready to bake, using a sharp knife, cut
dough into 1/4-inch slices and place 1 inch apart onto ungreased baking
sheets. Bake about 10 minutes or until golden. Transfer cookies to cooling
rack.

Nutritional information (per serving): 98 calories, 1.0 grams
protein, 11.1 grams carbohydrates, 8 grams fat, 20 milligrams cholesterol
38 milligrams sodium

Source: " The Orange County Register http://www.ocregister"
Yield: "3 dozen"




Black And Whites

Serving Size: 4

2 cups Chocolate chips
1/4 cup Butter
2 cups Brown sugar ; or white Sugar With ; a scant 2 tablespoon ; Molasses
mixed in)
4 Eggs
2 teaspoons Vanilla
2 teaspoons Baking powder
1 teaspoon Salt
2 cups Flour ; not sifted Approx. ; 1/2 cup
Confectioners' ; sugar powdered ; sugar in a Small ; bowl

Melt chocolate chips with butter. (Microwave on high Power for 2 minutes
then stir until smooth.) Mix in sugar and let cool. Add eggs, one at a
time, mixing well after each addition. Mix in vanilla, baking powder, and
salt. Add flour and mix well. Chill dough for at least 4 hours.
(Overnight is even better.) When you're ready to bake, preheat oven to
350 , rack in the middle position. Roll walnut-sized dough balls with
your hands. (Messy--wear plastic gloves if you wish.) Drop the dough
balls into a bowl with the powdered sugar and roll them around until they
re coated. (If the dough gets too warm, stick it back in the refrigerator
until you can handle it again.) 7. Place the balls on a greased cookie
sheet, 12 to a standard sheet. (They will flatten when they bake.) Bake at
350 for 12-14 minutes. Let them cool on the cookie sheet for 2 minutes,
and then remove to wire rack to finish cooling. Description: "Do not
preheat oven yet- dough must chill before baking." Source: "Chocloate Chip
Cookie Murder ISBN 1575665247"






Black And Whites

Recipe By: Mrs. Fields Cookie Book
Serving Size: 36


1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed brown sugar
3/4 cup sugar
1 cup butter ; softened
3 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate bar ; coarsely chopped
1 cup white chocolate bar ; coarsely chopped


Preheat oven to 300 degrees.In a medium bowl combine flour, cocoa, soda and
salt. Mix well with a wirewhisk. Set aside.Blend sugars in a large bowl
using an electric mixer set at medium speed.Add butter and mix to form a
grainy paste, scraping down sides of bowl. Addeggs and vanilla and beat at
medium speed until smooth.Add the flour mixture and chocolates, and blend at
low speed until justcombined. Do not overmix. Drop by rounded tablespoons
onto ungreased cookie sheets, 2" apart. Bake 23-25 min. Transfer cookies
immediately to a cool, flat surface.

Per Serving (excluding unknown items):
122 Calories; 6g Fat (41.2% calories from fat); 2g Protein; 17g Carbohydrate
1g Dietary Fiber; 29mg Cholesterol; 92mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/