New York Black and White Cookies

One of my favorite spots in the city is the Metropolitan Museum of Art. I love sitting by the reflection pool near the Temple of Dendur, walking around the Peroid Rooms, the paintings, sculptures and watching the sunset on the rooftop. I does not get better than that!

The museum was founded in April 13, 1870, and in it's honor and in honor of the wonderful city that harbors it, I baked Black and White Cookies.

These particular cookies are a New York City deli and bakery staple. You see them everywhere! They are a cakey cookie with chocolate and vanilla icing on top. The first time I came to NYC I had to have one, and what a disappointment! They were flavorless and just awful. The following recipe is inspired by Tish Boyle and Martha Stewart's recipes. Black and White Cookies are a little labor intensive because you have to make two glazes and then frost the cookies, but despite that, they are super easy to make.

New York Black and White Cookies

Ingredients

Vanilla Cookies

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla
• 1/2 cup sour cream

White Glaze

• 1 cup confectioners' sugar
• 3 1/2 Tbs heavy cream
• 1/8 tsp vanilla extract
• 1 tsp lemon juice

Chocolate Glaze

• 3 ounces semisweet chocolate, coarsely chopped
• 1/4 cup heavy cream
• 1 Tbsp light corn syrup

Make the cookies!

Position a rack in the center of the oven, preheat the oven to 350 degrees Fahrenheit. Line with parchment paper 2 cookie sheets.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In an electric mixer, using the paddle attachment, beat the butter until fluffy and light in color. Gradually beat in the sugar, mixing well until combined. Add the egg, and vanilla extract. Mix until blended. Scrape the sides of the bowl if necessary. 

Alternate between additions of flour and sour cream. Try to add the flour in 3 additions and the sour cream in 2. Mix well after each addition. The resulting dough will look like this:

Using a 1/4 cup cookie scoop, ice cream scoop or cup measure, scoop the dough onto the baking sheets and space them about 3 inches apart.

With wet hands (to prevent sticking), pat the mounds into 2 1/4 inch disks. 

Bake the cookies 1 sheet at a time for 15 to 17 minutes or just until beginning to turn light golden brown.   

Make the glazes!

In a small bowl, whisk together the confectioners' sugar, heavy cream, vanilla and lemon juice until smooth. Cover and set aside.

Place the chocolate, heavy cream and corn syrup in the top of a double boiler over simmering water. Heat and stir occasionally until the chocolate is melted and smooth. Let it cool for about 10 minutes.

Using a small spatula, spread the white glaze on half of each turned cookie. Let it set for about 10 minutes.

Using the spatula, spread the chocolate glaze on the other half of each cookie. Let the cookies set at room temperature for 45 minutes before storing. 

Enjoy! :-)