Black & White CookiesBlack & White Cookies
Black & White Cookies
Black & White Cookies
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Recipe - Frankston #713
Black & White Cookies
0
Servings36
Cook Time60 Minutes
Calories268
Ingredients
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
3/4 cup milk
1/2 tsp vanilla extract
1/4 tsp lemon extract
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 cups powdered sugar
1 cup boiling water
1 to 2 Tbs unsweetened cocoa
Directions

Preheat oven to 375° F. Spray 2 baking sheets with nonstick spray, or line with parchment paper. Using an electric mixer, combine sugar and butter in large mixing bowl until fluffy. Add eggs, one at a time. Add milk and extracts. Mix until smooth.

In another bowl, combine flour, baking powder and salt. Stir to mix. Add dry ingredients to wet ingredients in 1/2-cup batches, fully incorporating each time. Using a tablespoon, place round spoonfuls of dough on baking sheets 1 inch apart. Bake until edges begin to brown, about 13 to 15 minutes. Let cool completely.

Place powdered sugar in large mixing bowl. Gradually stir in enough boiling water to make a thick, spreadable mixture. Spread frosting on half of each cookie. Place on a rack to drip. Once all cookie halves have been frosted, stir 1 tablespoon cocoa powder into the frosting. If it doesn’t seem dark enough to appear black, stir in additional cocoa. Add 1 to 2 tablespoons of boiling water if mixture appears too thick. 

Ice the remaining half of each cookie with chocolate frosting. Place on rack to let frosting drip and set. Store in an airtight container. If making a day or two in advance, store in the refrigerator. 

Nutritional Information

Calories: 268, Fat: 6 g (4 g Saturated Fat), Cholesterol: 35 mg, Sodium: 116 mg, Carbohydrates: 52 g, Fiber: 1 g, Protein: 3 g.

0 minutes
Prep Time
60 minutes
Cook Time
36
Servings
268
Calories

Shop Ingredients

Makes 36 servings
1 cup granulated sugar
Not Available
1/2 cup (1 stick) unsalted butter, room temperature
Not Available
2 large eggs, room temperature
Not Available
3/4 cup milk
Not Available
1/2 tsp vanilla extract
Not Available
1/4 tsp lemon extract
Not Available
2 1/2 cups all purpose flour
Not Available
1/2 tsp baking powder
Not Available
1/2 tsp salt
Not Available
4 cups powdered sugar
Not Available
1 cup boiling water
Not Available
1 to 2 Tbs unsweetened cocoa
Not Available

Nutritional Information

Calories: 268, Fat: 6 g (4 g Saturated Fat), Cholesterol: 35 mg, Sodium: 116 mg, Carbohydrates: 52 g, Fiber: 1 g, Protein: 3 g.

Directions

Preheat oven to 375° F. Spray 2 baking sheets with nonstick spray, or line with parchment paper. Using an electric mixer, combine sugar and butter in large mixing bowl until fluffy. Add eggs, one at a time. Add milk and extracts. Mix until smooth.

In another bowl, combine flour, baking powder and salt. Stir to mix. Add dry ingredients to wet ingredients in 1/2-cup batches, fully incorporating each time. Using a tablespoon, place round spoonfuls of dough on baking sheets 1 inch apart. Bake until edges begin to brown, about 13 to 15 minutes. Let cool completely.

Place powdered sugar in large mixing bowl. Gradually stir in enough boiling water to make a thick, spreadable mixture. Spread frosting on half of each cookie. Place on a rack to drip. Once all cookie halves have been frosted, stir 1 tablespoon cocoa powder into the frosting. If it doesn’t seem dark enough to appear black, stir in additional cocoa. Add 1 to 2 tablespoons of boiling water if mixture appears too thick. 

Ice the remaining half of each cookie with chocolate frosting. Place on rack to let frosting drip and set. Store in an airtight container. If making a day or two in advance, store in the refrigerator.