We had a lovely snow day today. I really **heart** snow days. We whipped up something sweet.
Black and White cookies as big as our hands! Oh, yummy. They are Gluten Free too I might add since I am gluten intolerant. Greg and I have vivid memories of these since we are both transplanted NY'ers. They had a lot to live up to in our minds because of that and I hadn't had one since I was diagnosed. This was my first attempt and I have to say they are amazing! Oh. My. Wow. Now we have to keep our selves from the rest of them at least long enough to start and finish dinner.
I hope you day was just as sweet too :-)
UPDATE! Here's the recipe! I didn't include it in the original post because it is a Gluten Free recipe and you'll have to omit a few ingredients if you make these with regular flour. Gluten Free supplies are so ridiculously expensive so don't run out and get them! I'll make notes where I would guess you could alter the recipe to use regular flour although I can't promise it will work...
Black and White Cookies from Gluten Free Baking Classics by Annalise G. Roberts
1 1/4 cups Brown Rice Flour Mix (2 cups brown rice flour, 2/3 cup potato starch NOT potato flour, 1/3 cup tapioca flour) I guess here you could sub regular flour or pastry flour
1 Tablespoon Buttermilk Flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum omit this if you are using regular flour because it's what helps the non gluten flour rise
1/4 teaspoon salt
7 Tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup water
1. Preheat oven to 350 degrees with the oven rack in the middle position. Line cookie sheet with parchment paper.
2. Combine your dry ingredients in a small bowl and set aside.
3. Cream butter and sugar with an electric mixer until fluffy. Add egg and vanilla and beat well.
4. Reduce mixer speed to low and add flour mixture and water in two additions; mix until just smooth. ( I always use warm water to activate the baking soda and xanthan gum)
5. Drop generous spoonfuls of batter onto cookie sheets and flatten very slightly. Bake in the center of the oven for 12-14 minutes until tops are puffed and cookies are a pale golden and cooked through (tops should spring back when touched). Cool slightly on sheet and transfer to a wire rack to cool completely.
6. Using a small spatula or butter knife, spread vanilla frosting over half of the top of each cookie. Let that harden and then spread the chocolate frosting over the other half. Let that harden and then ENJOY!
Store in an airtight container placing sheets of wax paper between cookies.
Vanilla and Chocolate Frosting
1 1/3 cups confectioner's sugar
(1/4 cup unsweetened cocoa powder for chocolate frosting)
1 or 2 teaspoons of light corn syrup
1 teaspoon fresh lemon juice
1/2 teaspoon of pure vanilla extract
1-2 Tablespoons of water
1. In a small bowl, stir together confectioner's sugar, cocoa powder (for chocolate frosting), light corn syrup, fresh lemon juice, vanilla extract, and 1 Tablespoon of water. Add more water 1/2 teaspoon at a time, until smooth and spreadable.