Happy Halloween!!!!!!!!!!!!
I made one of my favorite treats that I discovered upon moving to New York: Black and White cookies. I will be bringing these to karaoke tonight in Koreatown and can't wait to eat one in between singing DIRTY POP and I WILL SURVIVE. Oh yeah and we are dressing up as Starlord and Gamora. : )
My first job straight out of college was at an academic publisher located in midtown east of Manhattan. On my lunch breaks I would explore the area as much as I could, frequenting the New York public library, Bryant park, Tudor City, and Grand Central Station--which besides being a subway station, it also is home to a ton of restaurants, stores, and Grand Central Market. It is here that I first had a classic New York black and white cookie from Eli Zabars, and it was pure heaven. They have them all over the city (and at Starbucks!) but I like to think that Eli's has the best.
When I get them, I like to eat the chocolate side first, and then pick at the white side, or give it to Kyle. Mostly because I just kind of have a thing for chocolate. These cake-like "black and white cookies" have the same flavors but I had to make them Halloween festive, with orange food dye. Hope everyone has a spooky evening!
New York Black and White/Orange Cookies (makes approx. 36 cookies)
Ingredients:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 teaspoon vanilla extract
- 12 tablespoons softened unsalted butter (1 1/2 sticks)
- 1 cup granulated sugar
- 2 large eggs
for glaze:
- 3 cups confectioner's sugar
- 1 tsp. vanilla extract
- 1/4 cup milk
- 1/4 tsp. salt
- orange food coloring
- 1/3 cup cocoa powder
Directions: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium-sized bowl, whisk together flour, baking soda, and salt. In a stand mixer, cream together butter and sugar until smooth. Add eggs and vanilla, and mix until combined.
Slowly add in flour mixture and buttermilk in batches, alternating between the two. Scrape down sides of bowl and mix until smooth. Using a one tablespoon measure, spoon out cookie dough batter onto baking sheets. You may need to do this in two batches since they won't all fit on two pans! Bake in preheated oven for 7-9 minutes, or until tops are puffy and spring back when touched. Remove to a cooling rack.
While cookies are cooling, make the glaze. Stir together confectioner's sugar, vanilla, milk, and salt, until thoroughly combined. Remove half of the glaze to a different bowl, and add the orange food coloring in drops to one half, until reach the desired color. Add the cocoa powder to the other half. Add more milk to chocolate mixture if necessary, to thin out the same as the white (orange!) side.
for assembly: Once cookies are completely cool, use a spatula or knife to spread the white/orange glaze on half of the cookie. Repeat with the rest of the cookies. Afterwards repeat with chocolate glaze. Start with a line down the middle and fill in the other half. Allow to harden slightly and eat!
