Mini Black & White Cookies
This Christmas, Scott’s mom gave us her KitchenAid standing mixer. She also gave me a tabletop tripod and the Gourmet Magazine cookie book. How could I possibly resist baking today?? I found the perfect excuse (New Years party), and classic and cute recipe and I was good to go. Makes about 5 dozen mini cookies.
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup well-shaken buttermilk (i didn’t have this, so i substituted with 1/3 cup milk mixed with 1 tsp apple cider vinegar)
- 1/2 tsp vanilla
- 7 TBSP butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 3/4 cups confectioners’ sugar
- 2 TBSP light corn syrup
- 2 tsp lemon juice (i didn’t have this, but the icing turned out fine)
- 1/2 tsp vanilla
- 4 to 6 TBSP water
- 1/4 cup dutch-process cocoa powder
Preheat oven to 350 degrees and coat two baking sheets with butter or parchment paper.
Whisk together flour, baking soda and salt in a small bowl. In a cup, mix buttermilk and vanilla. In a large bowl, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and beat until well combined. Reduce speed to low and add the flour mixture and buttermilk mixture alternately in batches, beginning and ending with the flour. Mix just until smooth. It will have the consistency of cake batter.
Drop rounded teaspoons of batter 1 inch apart on the baking sheets. For more uniform cookies, use a pastry bag with 1/2 inch round tip to pipe the batter onto the sheets. Bake, switching the positions of the baking sheets halfway through, until tops are puffed and edges are pale golden, about 6 to 8 minutes. Transfer to rack to cool.
While cookies are cooling, prepare the icings. Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla and 2 TBSP water until smooth. If icing is not easily spreadable, add more water, 1/2 tsp at a time. Transfer half the icing into a different bowl, and stir in the cocoa, adding more water, 1/2 tsp at a time, to thin to the same consistency as the vanilla icing. Cover the surface with a dampened paper towel and cover the bowl with plastic wrap until ready to use.
Once cookies are cool, using a small offset spatula, spread the vanilla icing on half the cookies. Let dry and repeat on the other halves with chocolate icing. Once all the cookies are dry, you can keep them layered between sheets of wax paper in an airtight container up to 4 days.