Diana's Desserts - www.dianasdesserts.com

New York Black and White Cookies

Servings: Makes about 14 large cookies
These are the classic New York cake-like cookie with distinctive half-moons of chocolate and vanilla frosting. What could be better? Make 2 batches of these famous cookies as they'll be eaten very quickly, because they're so delicious.

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 cup sour cream

White Glaze:
1 cup confectioners' sugar
3 1/2 tbsp. heavy cream
1/8 tsp. vanilla extract

Chocolate Glaze:
3 oz. semisweet chocolate, coarsely chopped
1/4 cup heavy cream
1 tbsp. light corn syrup

Make the Cookies:

Position a rack in the centre of the oven and preheat the oven to 350 degrees F/180 degrees C. Grease two large baking sheets.

In a medium bowl, gently whisk together the flour, baking powder, baking soda and salt. Set aside.

In an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually beat in the sugar, mixing well until combined. Add the egg and vanilla extract and mix until blended. Scrape down the sides of the bowl. Alternately add the sour cream in two additions and the flour mixture in three additions, blending well after each.

Using a 1/4 cup ice cream scoop or measure cup, scoop mounds of the dough onto the baking sheets, spacing them 3 inches apart. Moisten your palm to prevent sticking and pat the mounds into 2 1/2-inch disks. Bake the cookies, one sheet at a time, for 15 to 17 minutes, until just beginning to turn light golden brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Make the White Glaze:

In a small bowl, whisk together the confectioners' sugar, heavy cream, and vanilla extract until smooth. Cover the bowl and set aside.

Make the Chocolate Glaze:

Place the chocolate, heavy cream, and corn syrup in the top of a double boiler over barely simmering water. Heat, stirring occasionally, until the chocolate is melted and the glaze is smooth. Let the glaze cool until tepid, about 10 minutes.

Ice the Cookies:

Using a small offset metal spatula, spread the white glaze on half of each cookie. Let the glaze set for 10 minutes.

Using the spatula, spread the chocolate glaze on the other half of each cookie. Let the cookies set at room temperature for at least 45 minutes.

Makes about 14 large cookies.

Source: The Good Cookie, by Tish Boyle
Date: July 7, 2007