David Lebovitz's Black and White Cookies

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Black and white and Halloween all over.

After finding out that my teenager is too thin at her pediatrician appointment on Tuesday, I made her do a track workout Wednesday morning.  Before you come confiscate all the wire hangers in my house, I will let you know that we had a post-run visit to The Original Pancake House where, according to the convenient calorie counts located on the menu, we replaced our caloric expenditure at least two times over.  On Yom Kippur no less.  The thought of fasting for 24 hours clearly outweighed the "Bar/Bat Mitzvah sweatshirt" in the argument re: Judaism for Sophie.

 

 


 Everyone needs a little edible glitter and candy googly eyes sometimes.

In honor of this highest of holy days we made black and white cookies, not traditionally Jewish I know, but the quintessential NYC cookie and enjoyed by Jews and Gentiles alike.  Duded up with some Halloween sprinkles so I didn't have to buy the Halloween-themed Tastycakes that were prominently displayed at Safeway.  From Lebovitz's "Ready for Dessert"

Cookies

1 cup (140 g) all-purpose flour

1 cup (130 g) cake flour

1 tsp baking powder

1/4 tsp salt

6 TBS (90 ml) whole or lowfat milk

1 tsp vanilla extract

grated zest of 1/2 lemon

1/2 cup (4 oz) unsalted butter, at room temperature

2/3 cup (130 g) granulated sugar

2 large eggs, at room temperature

Icings

2 cups + 2 TBS powdered sugar (250 g), or more if needed (we needed)

2 tsp + 2 tsp light corn syrup

1/2 tsp freshly squeezed lemon juice

1 tsp vanilla extract

3 TBS (45 ml) water, or more if needed

3 TBS (20 g) unsweetened Dutch-process cocoa powder

To make the cookies, position racks in the upper and lower thirds of the oven; preheat to 375F.  Line two baking sheets with parchment paper.

In a small bowl whisk together the flours/baking powder and salt.  In another small bowl, mix together the milk, vanilla, and lemon zest.  In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until completely smooth.  Beat in the eggs one at a time. Stir in half the flour mixture, followed by the milk mixture, then stir in the remaining flour mixture and beat until the batter is smooth.

Drop 2 TBS batter in mounds spaced 2" apart on the prepared baking sheets (I used a small ice cream scoop with good results).  Bake, rotating the baking sheets midway through baking, until the cookies feel just set in the centers, about 15 minutes.  Let cool completely on the baking sheets.

To make the icings, in a medium bowl whisk together the 2 cups of powdered sugar with 2 tsp corn syrup, the lemon juice, the 1 tsp vanilla and water til smooth.  Transfer half the mixture into another bowl and whisk in the cocoa and remaining 2 tsp corn syrup.  Add up to two tsp more water if necessary, to make the icing spreadable;  it should not be too thin.  Whisk the remaining 2 TBS powdered sugar into the white icing.  The two icings should have the same consistency: thick, but spreadable.  With a small icing spatula or a butter knife spread icings over the flat (bottom) side of the cookie.  Let the icing set for a few minutes before serving.  

If you are applying sprinkles and the like, do so immediately before the icing sets.

This ought to keep my underweight daughter in cookies for a couple of days.  We will require a trip to Costco this weekend to avoid running out of YooHoo or "yoohoopocalypse" according to Sophie.