In a classic episode of Seinfeld, Jerry makes the argument that solving all society’s problems is really simple. The answer lies in not improved environmental policies or peace treaties, but in a more unexpected place: Black and white cookies.
“The key to eating a black and white cookie is you want to get some black and some white in each bite,” Jerry says. But how about the key to making them? Well, that’s where this recipe – courtesy of InStyle Magazine’s cookbook, InStyle Parties – comes in.
Jerry believes that “If people would just look to the cookie, all our problems would be solved.” And while that idea might be entirely misguided, for the few seconds you’re eating one of these cookies, you’ll forget the world has any problems.
*Recipe courtesy of The Food Channel.
Ingredients
For the cookies
- 4 cups unbleached cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1 cup whole milk
For the icing
- 3 cups powdered sugar
- 3 tablespoons meringue powder
- 4 to 6 tablespoons water
- 2 tablespoons special dark chocolate cocoa
Preparation
To make the cookies
- 1 Position the oven racks in the upper and lower thirds of the oven, and preheat the oven to 375°F. Line 2 baking sheets with parchment paper
- 2 Combine the flour, baking powder and salt in a medium bowl. Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes.
- 3 Add the eggs, vanilla, and lemon extract; beat on low speed until combined, about 30 seconds, stopping to scrape the sides of the bowl if necessary
- 4 Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed until fully combined after each addition, stopping to scrape the sides and bottom of the bowl as needed
- 5 Scoop 1⁄4-cupfuls of batter onto the prepared baking sheets. Bake in the preheated oven until the cookies are firm and the edges are lightly browned, 18 to 20 minutes, switching the pans from top rack to bottom rack after 10 minutes. Cool the cookies on the baking sheets about 2 minutes; transfer the cookies to a wire rack to cool completely, about 20 minutes
To make the icing
- 1 Combine 2 cups of the powdered sugar and 2 tablespoons of the meringue powder in a medium bowl. Add 2 tablespoons of the water, stirring until the mixture reaches spreading consistency. (Stir in more water, 1 teaspoon at a time, if necessary, to reach the desired consistency.)
- 2 Combine the cocoa, remaining 1 cup powdered sugar, and remaining 1 tablespoon meringue powder in a separate bowl. Add 2 tablespoons of the water, stirring until the mixture reaches spreading consistency. (Stir in more water, 1 teaspoon at a time, if necessary, to reach the desired consistency.)
- 3 Using a small offset spatula, spread the white icing over the bottom (flat part) of each cookie. Let stand until the white icing is set, about 10 minutes. Spread the chocolate icing over half of the white icing. Let stand until set, about 20 more minutes
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