August 17th, 2009

Black & White Cookies

ebony & ivory

Gluten free or not, that’s one good lookin’ cookie.  Black & white:  Together in perfect harmony.  The yin and the yang.  Why can’t we all just get along?  We can!  We just need to eat some tasty cookies. 

These are really dramatic, but much simpler to make than you’d think.  The recipe does have a fair number of steps, but the only trick in the bunch is making sure the icing is the proper consistency (& I know the secret, which I will happily spill).  The only ingredient you may not have on hand is light corn syrup, but buy one of those babies & you’ll have it until the next Ice Age.  And it’s cheap, anyhow.  Ahem.  Excuse me.  I meant to say, “inexpensive.”

Black & White Cookies
Cookie Ingredients
1 1/4 cups Bob’s Red Mill GF All Purpose Flour
Heaping 1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream (any kind, just not non-fat)
1/2 teaspoon vanilla extract
5 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg

Icing Ingredients
1 1/2 cups confectioner’s sugar (plus more by the tablespoon)
1 tablespoon light corn syrup
1 teaspoon fresh squeezed lemon juice
1/4 teaspoon vanilla extract
water by the tablespoon (1 or 2)
1/4 cup cocoa powder

1. Preheat the oven to 350 degrees. 

2. You’ll need to make the cookies well in advance of icing them.  They have to be completely cool before you start messing with them.  So let’s get started making the cookies. 

3. Combine the dry ingredients (flour, xanthan gum, baking soda & salt) in a medium bowl.  Set aside.

4. Beat the butter & granulated sugar in a large bowl until light and fluffy.  Add the egg, beating until well combined.  Add the sour cream and vanilla.  Add in the dry ingredients & mix until just combined.  Chill the batter before baking it.  It will keep the cookies from spreading too much.  When ready, spoon the batter onto a greased rimmed baking sheet by the heaping tablespoonful, about 2 inches apart.  Bake about 15 minutes, until the cookie tops are puffed and pale golden.  Cool completely.  In fact, stick the cookies in the refrigerator or freezer while you make the icing. 

5. Let’s make the icing.  Stir together the confectioner’s sugar, corn syrup, lemon juice, vanilla and about 1 tablespoon of water in a small bowl until completely smooth.  White.  Transfer half the icing into another bowl and add the cocoa & stir very well.  Black.  Now comes the chemistry bit.  Add water by the tablespoonful to thin (& more confectioner’s sugar to thicken, also by the tablespoonful) both the black and the white icing separately, stirring very well after each addition.  The consistency should be such that it dribbles from a spoon gracefully, like molasses.  {that’s the trick I promised}

6. Now the moment of truth.  Ice the cookies.  Turn the cookies flat side up, spread the white icing over half and the black over the other half.  The icing should be thick enough that it doesn’t melt into the cookie when you spread it on.  If it disappears, go back & add some more confectioner’s sugar to thicken.  You’ll get it right.  You’ll probably throw in a few choice words in the process, but you’ll have bragging rights for weeks when you pull this off.  Mark my words.

And, for the love of mike, tell us how it turned out!

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole