Black and White Cookies

From Baking Illustrated

Why this recipe works:

Our biggest departure from most black and white cookie recipes was a switch to all cake flour—we liked that it gave the cookies a tender, moist crumb that was delicate yet sturdy enough to stand up to icing. We also determined that we needed to reduce the amount of egg to two whole eggs and… read more

Our biggest departure from most black and white cookie recipes was a switch to all cake flour—we liked that it gave the cookies a tender, moist crumb that was delicate yet sturdy enough to stand up to icing. We also determined that we needed to reduce the amount of egg to two whole eggs and add a small amount of baking powder to give the cookies nice rise. We needed both a “black” and a “white” confectioners’ sugar icing for our black and white cookie recipe—we found we could make a single batch of vanilla icing, divide it in half, and mix half of it with melted unsweetened chocolate to make a “black” icing that actually tasted like chocolate.

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Makes 26 large cookies, about 3 1/2 inches in diameter

Use lemon extract, or, in a pinch, fresh lemon juice, to flavor these cookies. Avoid buying “lemon flavor,” which is lemon oil diluted in canola oil.

Ingredients

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