Black Tie Cookie Balls Recipes

BLACK AND WHITE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, baking powder, and salt together in a medium bowl.
• Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
• Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
• Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
• While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
• Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.

COOKIE BALLS

Steps:

• In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

BLACK TIE COOKIES

Steps:

• Preheat oven to 325°F.
• In a medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, cream together sugars and butter. Add eggs and vanilla and beat until smooth.
• Add flour mixture and chocolates, and blend until just combined. Drop by the tablespoonful onto an ungreased cookie sheet about 2 inches apart. Bake 12-15 minutes.
• Cool slightly before transferring to a cool, flat surface.

BLACK TIE COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a baking sheet lined with waxed paper. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package; pour into a resealable plastic bag to make decorating easier. Cut a small corner off the bag; use to drizzle chocolate over the cookie balls. Top with sprinkles. Insert wooden pop stick into each cookie ball. Refrigerate 15 minutes.

BLACK AND WHITE TIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
• Sift the flour, baking soda, baking powder and salt into a medium bowl.
• Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.
• Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
• Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
• For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
• For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
• To Decorate:
• For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
• For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.
• Let cookies dry completely, about 20 minutes. Serve.