Comedytragedy Black And White Cookies Recipes

BLACK AND WHITE COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

BLACK AND WHITE COOKIES

Steps:

• Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chocolate. Stir for 1 to 2 minutes until the chocolate melts. Place the chocolate mixture into a small bowl. Cool the chocolate until firm enough to roll into balls. (To cool quickly, place the chocolate in the refrigerator for about 1 hour.)
• Once the chocolate is firm, preheat the oven to 350 degrees F.
• Place the sugar in an empty pie dish. Roll the chocolate into teaspoon-sized balls and set aside. Roll a walnut-sized ball of cookie dough into a thin log about 3 inches long. Place a chocolate ball on a work surface and wrap a cookie dough log around the chocolate ball and press to adhere. It should look like a cookie version of the planet Saturn. Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming
• the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick.
• Bake the cookies for 15 minutes. Transfer the cookies to a wire rack to cool, then serve.

COMEDY/TRAGEDY BLACK AND WHITE COOKIES

Steps:

• For the cookies: Add the flour, cookie mix, eggs and butter to a stand mixer with the paddle attachment and mix until well combined, about 3 minutes. Form the dough into a disc, cover in plastic wrap and place in the freezer for 15 minutes.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Cut the dough in half and roll to about 1/4 inch thick, dusting with flour as you roll. Use the outline of a double-drama mask cutter to cut out as many cookies as you can and place on the prepared baking sheets. Repeat with the remaining piece of dough. Reroll the scraps to get about 24 cookies. Place back in the freezer to chill for 5 minutes.
• Bake for 8 minutes (or according to the package instructions). Cool completely on wire racks.
• For the decorations: Stir together the confectioners' sugar and half-and-half in a small bowl to make a smooth, thick glaze. Transfer half of the glaze to a second small bowl and add the black gel coloring.
• Knead the white modeling chocolate and roll between parchment paper as thin as you can (about 1/4 inch or less). Do the same with the black modeling chocolate. Brush the surface lightly with powdered sugar if it seems like it's beginning to stick.
• Use the sad drama face cutter to cut 24 faces (or as many cookies as you have) out of the black chocolate, dipping the cutter in powdered sugar in-between if it sticks. Use the flat end of a skewer to release gently from the cutter. Use the smiling face cutter to cut 24 faces (or as many cookies as you have) from the white chocolate. Spoon the left sides of the cookies with the white confectioners' sugar glaze (adding a little more half-and-half if it gets too thick), leaving a border around the edge. Affix the black masks on top. Repeat with the black glaze and white masks. Let the glaze harden before serving, about 30 minutes.

PERFECT BLACK AND WHITE COOKIES

Steps:

• Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
• In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
• Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
• Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
• Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
• While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
• Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.