Junior’s Black and White Cookies

I have eaten these cookies, but never made them. I’ve thought about it, but it always seemed so complicated. After making the marble loaf, though, I wanted to try this.

They turned out delicious and everyone liked them. I was worried about the glaze because the chocolate frosting got a bit thick (I should have thinned it a bit more) and the vanilla seemed so runny (more like a glaze), but it worked well in flavor.

The chocolate frosting reminded K and the Fudgelet of our beloved Berger Cookies.

Directions for Junior’s Black and White Cookies

Slightly adapted from Junior’s Dessert Cookbook

Cookies

  • 1.25 cups cake flour, sifted
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1.5 sticks (3/4 cup) butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk together the two flours, baking powder, and salt in a bowl.

With the paddle attachment on your mixer, cream the butter and sugar together until light and creamy, about 5 minutes. Add the eggs, one at a time, beating for 20 seconds after each one. Add in the vanilla extract.

Sift 1/3 of the flour mixture on top of the egg mixture. Stir with a wooden spoon or spatula, then add half of the cream. Add half of the remaining flour, the rest of the cream, and then the rest of the flour, stirring with each addition.

Scoop 1/4 cup of batter per cookie onto the baking sheets. Spread out the batter into circles that are about 3-inches across using an offset spatula. Make sure the cookies are 3 inches apart so that they will not spread into each other.

Bake the cookies until just a pale golden color, and the tops will spring back when touched, about 12-13 minutes.

Let the cookies cool for 5 minutes before putting them bottom side up on the wire racks and cool completely.

Frostings

  • 5 cups confectioners’ sugar, sifted
  • 1/4 cup light corn syrup
  • 1.5 Tablespoons fresh lemon juice
  • 1 Tablespoon vanilla extract
  • 1/4 cup plus 2 Tablespoons hot water, plus more as needed
  • 3 ounces bittersweet chocolate, melted

To make the frostings, place the sugar in a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1/4 cup of the hot water until smooth. Add a bit more hot water, if needed just to make the frosting spreadable. Take 1/3 of the frosting to a smaller bowl. Stir the chocolate and 2 Tablespoons hot water into the smaller bowl.

Use an offset spatula to spread the vanilla icing across all of the cookies on their flat sides that should be facing up. When the frosting dries a bit, you can take the chocolate frosting and spread it onto half of each cookie. Let the frosting dry completely before serving.

Directions for Junior’s Black and White Cookies (without pictures)

Slightly adapted from Junior’s Dessert Cookbook

Cookies

  • 1.25 cups cake flour, sifted
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1.5 sticks (3/4 cup) butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk together the two flours, baking powder, and salt in a bowl.

With the paddle attachment on your mixer, cream the butter and sugar together until light and creamy, about 5 minutes. Add the eggs, one at a time, beating for 20 seconds after each one. Add in the vanilla extract.

Sift 1/3 of the flour mixture on top of the egg mixture. Stir with a wooden spoon or spatula, then add half of the cream. Add half of the remaining flour, the rest of the cream, and then the rest of the flour, stirring with each addition.

Scoop 1/4 cup of batter per cookie onto the baking sheets. Spread out the batter into circles that are about 3-inches across using an offset spatula. Make sure the cookies are 3 inches apart so that they will not spread into each other.

Bake the cookies until just a pale golden color, and the tops will spring back when touched, about 12-13 minutes. Let the cookies cool for 5 minutes before putting them bottom side up on the wire racks and cool completely.

Frostings

  • 5 cups confectioners’ sugar, sifted
  • 1/4 cup light corn syrup
  • 1.5 Tablespoons fresh lemon juice
  • 1 Tablespoon vanilla extract
  • 1/4 cup plus 2 Tablespoons hot water, plus more as needed
  • 3 ounces bittersweet chocolate, melted

To make the frostings, place the sugar in a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1/4 cup of the hot water until smooth. Add a bit more hot water, if needed just to make the frosting spreadable. Take 1/3 of the frosting to a smaller bowl. Stir the chocolate and 2 Tablespoons hot water into the smaller bowl.

Use an offset spatula to spread the vanilla icing across all of the cookies on their flat sides that should be facing up. When the frosting dries a bit, you can take the chocolate frosting and spread it onto half of each cookie. Let the frosting dry completely before serving.

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