New York Black and Whites
Ready In: 3 hrs
Yields: 25 four inch cookies
Ingredients
Cookies
- 3 cups flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄3 cups sugar
- 2⁄3 cup butter, slightly softened
- 1⁄2 cup shortening
- 2 large eggs
- 2 1⁄2 teaspoons vanilla extract
- 2 teaspoons light corn syrup
- 3⁄4 teaspoon lemon extract
- 1⁄3 cup sour cream
Quick Vanilla and Chocolate Fondants
- 1⁄4 cup light corn syrup
- 5 cups powdered sugar, sifted after measuring
- 3⁄4 teaspoon vanilla extract
- 2 ounces unsweetened chocolate, chopped
Directions
- Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
- In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
- In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes.
- Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated.
- Beat in half of the flour mixture until evenly incorporated.
- On low speed, beat in the sour cream.
- Beat or stir in the remaining flour mixture just until well blended and smooth.
- Let dough stand to firm up for about 5 minutes.
- Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
- Place on the baking sheets about 3-1/2 apart.
- Using your hands, press and pat the balls into about 3-1/4" in diameter.
- Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
- Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
- Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
- For the Fondants---------.
- In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
- Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
- Place the chocolate into a small deep bowl.
- Pour 2/3 c of the hot vanilla fondant over the chocolate.
- Stir until the chocolate is partially melted.
- Pour another 1/2 c of the vanilla fondant over the chocolate.
- Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
- Stir until the chocolate melts completely and the water is incorporated.
- To Ice---------.
- Set the wire racks with the cookies over waxed paper to catch the drips.
- Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
- If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
- If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
- Ice the 2nd half of each cookie with the vanill fondant.
- Let the cookies stand until the icing sets, 2-4 hours.
- Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
- Like they'll last that long!
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