I’m back, I’m back, I’m back!! Can you tell I’m very excited about that?
I’ve missed you all dearly, but I was off in London spending some quality time with some family friends and the newest addition to their family. And, truth be told, I had already exhausted my backlog of recipes the week before during move week. I just couldn’t shake it last week. But, I’m back with a couple great posts planned for the remainder of the week. Just know I missed you all.
Now, onto a very important matter: COOKIES!
Today is the reveal day for the 2012 Great Food Blogger Cookie Swap. If you’ve been reading along for awhile, you know I have a soft spot for the cookie swap. I always meet such awesome food bloggers through it (exhibit A: Carol). This year, I sent a dozen cookies to Stephanie at Life Tastes Like Food, Kathia at Pink Little Cake, and Nancy at Rivertree Kitchen.
What did I send, you ask? Black and White cookies!!
I agonized over what to make for a couple weeks, but finally settled on these cookies because they are a definite favorite from my childhood. As I said in the cards to my recipients, these cookies aren’t exactly a holiday favorite, but they certainly are a staple in the New York area. It’s just not a good New York bakery if you don’t find a fresh batch of these babies in the case. Since New York is just so magical during the holidays, I figured everyone could use a taste of The Big Apple during the holiday season.
These cookies should be cake-like, but fairly dense with a sweet frosting that hardens and just really makes the cookie what it is—the iconic black and white. I hope Stephanie, Kathia, and Nancy enjoyed them. I know I scarfed down the extras. No sharing went on over here.
I’m not entirely selfish, don’t worry. I did manage to share a good portion of the cookies I received. Here’s what I got:
Braided gingerbread from Erin (aren’t they gorgeous!)….
Chew ginger cookies from Christina (um, to die for)….
and, last but certainly not least, rolo filled chocolate cookies from Karla (how did she know rolos are among my favorites!?)…
See you all again tomorrow!
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup well-shaken buttermilk
- ½ teaspoon vanilla
- 7 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2¾ cups confectioners sugar
- 1 teaspoon vanilla
- 4 to 6 tablespoons water
- ¼ cup unsweetened Dutch-process cocoa powder
- Preheat oven to 350°F. Butter 2 large baking sheets.
- Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
- Beat together butter and sugar in a large bowl until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
- Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
- Stir together confectioners sugar, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, ½ teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ teaspoon at a time, to thin to same consistency as vanilla icing.
- With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.