Black and White cookies—the first thing I think of when I hear of these cookies is that Seinfeld episode when they’re at the bakery. LOOK TO THE COOKIE!!
When I baked these for the first time, I had sprained my ankle badly and torn 3 ligaments in the process about 2 weeks prior….so I was literally hobbling around trying to make these cookies. My mom helped me out, and as much fun as it was to bake with my mom, I was definitely still in pain.
The vanilla frosting in this recipe can be a little lacking in flavor, so I might suggest adding a splash of vanilla extract. In general, it’s a very fast-paced recipe (especially when making the frosting), so have your ingredients ready to go!
YIELD: 20-30 cookies
TIME: 1 hour 30 minutes (plus a little more to let the cookies chill)
1-3/4 cups sugar
2 sticks butter, at room temperature
1-1/2 cups milk
1/2 tsp vanilla extract
1/4 tsp lemon extract
2-1/2 cups cake flour
2-1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
6 cups confectioner’s sugar
1/2-2/3 cup water
3 oz unsweetened chocolate
1 tsp honey
1-2 Tbsp unsweetened cocoa
Preheat oven to 375 F. Cream butter and sugar, and add eggs one at a time. Add milk, vanilla extract, and lemon extract. In a medium bowl, combine cake flour, flour, baking powder, and salt. Gradually add to wet ingredients, stirring after each addition. Spoon batter onto baking sheets and bake until golden brown, 18-20 minutes. Let cookies cool.
Boil water and gradually pour over confectioner’s sugar in a large, heat-safe mixing bowl. Mix until frosting forms and quickly spread on half of each cookie. If the frosting gets too hard, double boil frosting and mix vigorously until consistency is reached. Double boil remaining frosting and stir in unsweetened chocolate and honey. Mix in cocoa and stir until consistency is reached. Quickly frost the remaining halves of each cookie.
Let cookies chill in the refrigerator, and serve with a cold glass of milk.
Hope y’all enjoy!