There seems to be a silent rating system by self proclaimed “bakery foodies” on the quest for the perfect Black and White Cookie!
It’s a deal breaker moment for many people who simply cannot forgive a bakery with an inferior Black and White!
Now I’ve always had a hard time rating these cookies, because I have to be honest, they were never my favorite!
I’ve always found them to be quite dry but what I have learned through my own quest for the perfect Black and White Cookie; the secret is ALL IN THE RECIPE! DUH!
Since black and white cookies tend to border on being a cake AND a cookie; striking that perfect balance is essential.
So I think I have composed the best balance of cake to cookie in this recipe I am sharing here with you!
For all you Black and White connoisseurs out there, let me know your experiences and feelings when it comes to the good ol’ Black and White Cookie!
Can’t we all just get along!?!!
Now here in the video I will be showing you the “Part 2 Secret” to a perfect Black ‘n White Cookie, and that is the icing.
I want to introduce to you a bakery secret called Cube Fondant.
Not to be confused with Rolling Fondant for cakes.
This Cube Fondant is actually an ingredient and it can be used for so many different things and even BUTTERCREAM!! (All recipes will be provided if you decide to purchase the cube fondant from me CLICK HERE) *USA shipping only
You will see me using it here in the video below and it is a dream to work with for those who have had ill experiences with the confectioner’s sugar glaze we are used to working with. I know I did when I made Petit Fours at home!
Since it is only available to commercial bakeries and professionals I have missed it so much since I sold my bakery!
But I got my hands on some (50lbs of some!) and I will be more than happy to share it with you!
So just click here if you think you will want to grab some for yourself. (USA shipping only)
If you do, all of your glazing projects will turn from nightmares to dreams in an instant!
Now of course you can still make a great Black and White Cookie with the good ol’ stand by confectioner’s sugar glaze and the recipe for that is listed below
- Unsalted Butter 8 Tablespoons (112g)
- Granulated Sugar ¾ cup (150g)
- Vanilla Extract 1 teaspoon (5ml)
- Almond Extract ½ teaspoon
- Whole Eggs 2 Large (100g)
- Egg Yolks 2 Large (36g)
- Cake Flour 1¼cup (150g)
- All Purpose Flour ½ cup (63g)
- Baking Powder 1 teaspoon (5g)
- Salt ¼ teaspoon
- Cream the butter with the sugar until light and fluffy about 5 minutes
- Combine the whole eggs and egg yolks with the extracts
- Sift the 2 flours together with the baking powder and salt
- Add the egg mixture in 3 separate additions and be sure to scrape the bowl between each addition to ensure a consistent mix.
- Add the flour mixture all at once
- Mix just until combined well.
- Since this is a cross between a cookie & a cake recipe it resembles a batter more than a dough
- I like to use a pastry bag to pipe onto a parchment lined sheet pan spacing about 2 inches apart to allow room for spreading. (You can use a 2 ounce cookie scoop also)
- Bake in a preheated 375 °F oven for 5 minutes, then lower the temperature to 350°F for the remaining 7-10 minutes.
- Bake cookies for approximately 12-15 minutes or until just starting to get a light color on the edges, be careful not to over bake or they will be very dry.
- Cool completely before icing.
Store at room temperature in an airtight container for up to 4 days
You can freeze the un-iced cookies wrapped very well for up to 1 month, however I do not prefer this, since again this cookie is slightly more dry to begin with
- Confectioners or Icing Sugar 3 cups (360g)
- Whole Milk 5 Tablespoons (75ml)
- Corn Syrup or Glucose Syrup 1 Tablespoon (15ml)
- Vanilla Extract 1 teaspoon (5ml)
- **Unsweetened Chocolate 1 ounce (28g)
- In a large mixing bowl place the sifted confectioner's sugar.
- In a small sauce pot or a in a microwaveable bowl combine the milk and corn syrup together and heat until hot to the touch.
- Add the vanilla extract to the milk mixture and then add the entire milk mixture to the confectioner's sugar and whisk until smooth.
- Ice the cooled Black and White Cookies as demonstrated in the video below and then add the melted chocolate to the remaining icing.
- Ice the other half of the cookie with the chocolate icing.
- The icing will set after just a few minutes.