Monday, April 19, 2010

Black and White Cookies


I'm Done with one major cake order for the week which is a relief, Wednesday is my birthday and my mum has agreed to give me a break and make my cake for me. I made these cookies in honor of some exciting news I have. These cookies are a New York classic, and when I was there in January I went to a bakery that had these and had to perfect them myself, these cookies defiantly fulfilled that void. The good news is that I'm heading back to New York the 1st of July and wont be back until the end of august, because.....I got a job there! It's for the summer and I'm gonna be at a sleep away camp in the Hampton's teaching kids how to cook, how sick is that? I think it's the perfect job for a college student, and I'm very excited! I get out of school on May 20Th so the next few weeks will be hectic with finals and such but I'm sure I'm gonna get new baking gear, So I will be blogging a lot.

Cookie
3 C a.p. flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 sticks(10 tbs) unsalted butter, room temperature
1/2 C vegetable shortening
1 C plus 3 tbs. sugar
2 eggs, 1 egg yolk
1 tbs. vanilla
1/4 C heavy cream
Frosting
4 C confectioner sugar
2 tbs. plus 2 tsp corn syrup
1 tbs. plus 2 tsp. lemon juice
1/2 tsp. vanilla extract
2 tbs. cocoa powder
1.Preheat oven to 350 degrees. Sift together flours, baking powder,baking soda and salt; set aside. In the bowl of a electric mixer fitted with the paddle attachment beat the butter,shortening,sugar together until fluffy. beat in the eggs and egg yolks until smooth.Add vanilla. Add milk and flour mixture, alternating between the two, ending with flour. Cover, and chill for 1 hour.
2.Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 10 to 12 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
3.In a small bowl, combine confectioners' sugar, 3 tablespoons hot water,vanilla, lemon and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
4.Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

2 comments:

  1. Happy (early) birthday! And congratulations on getting a job in New York, that must be really exciting!

    Good luck on your finals; I (think) I know how you're feeling. Even though I'm just in the 8th grade, the next month is also a hectic one for me, full of deadlines and exams!

    Adriana

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  2. Happy birthday and I am so excited for you. congrats on your teaching job. Can you believe it? See where an interest can take you if you really want to be in a certain field. You need to work at it but most importantly you need to love it. You soooo deserve it and I am smiling right now for you. Well done.
    Mariana x

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