Black and White with help
This was inspired (at least for me) by Michael Jackson's song 'Black and White' that my kids(!!!!) now listen to religiously. Well, not really but it made for a really good tie-in.
To say that these cookies look great is stating the obvious. They really are quite sophisticated looking... especially when done perfectly, in a cookbook! Ours didn't turn out quite so 'perfect' BUT I had great help from my 9 year old and I figure that I'd rather have some rather 'runny' looking cookies with a happy kid than have the 'perfect' ones. Perhaps it was precisely because of the 'help' but do keep in mind that these little beauties are MESSY! We had as much icing on the counter and floor as landed on the cookies themselves (and that's not even considering all the icing that mysteriously made it's way around kid #1's mouth!). Great fun though.
Black and White cookies (adapted from Martha Stewart Cookies and Joy the Baker)
(made about 38 medium sized cookies)
2 1/2 cups unbleached all purpose flour
1 tsp baking soda
1 tsp coarse salt
3/4 cup unsalted butter at room temperature
1 cup sugar
2 lg eggs
1 tsp vanilla extract
2/3 cup buttermilk
2 cup icing sugar
1 tbsp light corn syrup
1 tsp vanilla extract
4 oz semisweet chocolate
3 tbsp butter
1 tbsp light corn syrup
Preheat oven to 350 degrees F.
Sift together the flour, baking soda and salt in a large bowl and set aside.
In another bowl, mix the butter until fluffy and add sugar. Mix both until creamy and fluffy (about 3 minutes).
Mix in egg and vanilla. Mis in flour mixture in 3 batches, alternating with the buttermilk.
On lined baking sheets drop tablespoon sized balls of dough. Allow room for spreading. Bake for about 10 minutes. Cool completely on a baking rack.
Glaze:
Sift the icing sugar into a bowl. Add in the vanilla and corn syrup. Mix and add little bits of water until it's the consistency of thick honey. Done the white stuff.
In a heat proof bowl, melt chocolate butter and corn syrup over lightly simmering water. Set aside to cool. chocolate stuff Done!
On cooled cookies add the white stuff on one side. Rest or refridgerate for about 20 - 30 min. to set. Add the cooled chocolate stuff to the other side and refridgerate or rest for another 30 min. until set.
When storing, put parchment or something in between the layers so that they don't stick!
Enjoy.
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About Me
![My photo](http://1.bp.blogspot.com/_3GgJ8w60bz0/TD3cPk6X6LI/AAAAAAAABNc/_XofbFQNbpo/S220-s80/Photo+on+2010-07-14+at+11.jpg)
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
My Favourite Cookbooks
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About Me
![My Photo](http://1.bp.blogspot.com/_3GgJ8w60bz0/TD3cPk6X6LI/AAAAAAAABNc/_XofbFQNbpo/S220-s80/Photo+on+2010-07-14+at+11.jpg)
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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