Ingredients with Measurements:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup vegetable shortening
- 1 cup confectioners’ sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons unsweetened cocoa powder
Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Pastry bag
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and mix until combined.
6. Add the flour mixture and mix until just combined.
7. Add the milk and mix until just combined.
8. Divide the dough into two equal portions.
9. Roll each portion of dough into a log about 12 inches long.
10. Place the logs on the prepared baking sheets and flatten slightly.
11. Bake for 20 minutes, or until golden brown.
12. Let cool completely on a wire rack.
13. In a medium bowl, beat the shortening and confectioners’ sugar until light and fluffy.
14. Add the corn syrup, water, and cocoa powder and mix until combined.
15. Transfer the mixture to a pastry bag fitted with a large star tip.
16. Pipe a spiral of frosting on each cookie.
17. Let the frosting set before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 350°F
Serving Size: 24 cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 7 g
Carbohydrates: 18 g
Protein: 2 g
Substitutions for Ingredients:
- Unsalted butter: Salted butter
- Whole milk: Non-dairy milk
- Vegetable shortening: Coconut oil
Variations:
- Add ½ teaspoon of ground cinnamon to the dough for a spiced version.
- Add ½ cup of chopped nuts to the dough for a crunchy version.
- Use a different type of frosting, such as cream cheese or chocolate.
Tips and Tricks:
- Make sure the butter and shortening are at room temperature before using.
- Use a pastry bag to pipe the frosting for a more even finish.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cookies can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries or mint leaves
Pairings:
Coffee, tea, or milk
Suggested Side Dishes:
Fruit salad or a green salad
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the cookies are too dark, reduce the baking time.
Food Safety Advice:
Make sure all ingredients are fresh and not expired.
Food History:
Black and white cookies originated in Germany and are a classic treat.
Flavor Profiles:
The cookies are sweet and buttery with a hint of cocoa.
Serving Suggestions:
Serve the cookies with a cup of coffee or tea.
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