Low Fat Black And White Cookies Recipes

NEW YORK BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper or silpat baking mat. Whisk flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Using a hand held mixer or a stand mixer with the paddle attachment, cream together the sugar and softened butter until light and fluffy. This will take about 2 to 3 minutes. Add in the beaten egg, sour cream, vanilla extract, lemon extract if using. Beat until combined. Stop and scrape down sides of bowl if needed. Gradually add in the flour mixture. Using a large serving spoon is how I find to be the easiest way. Mix about 1 minutes. Stop scrape down the sides of bowl and beat again until completely combined. Another 20 seconds. Stop and continue to combine by hand with a rubber spatula. Batter will be very thick. Using a 1/4 cup measuring cup, lightly mist the cup with cooking or baking spray. Scoop and gently drop batter onto baking sheet. 5 to 6 mounds at a time. Make sure they are spaced. If you can get all 6 on the sheet that would be best. Bake between 15 and 18 minutes or until edges of each cookie are lightly browned. The cookies will stay light with just a hint of color. The tops should spring back lightly when gently touched. Let cookies cool on baking sheet for about 5 minutes. Then, slide the parchment paper onto the cooling rack for the cookies to cool completely.

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:

• 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.

LOW-FAT BLACK AND WHITE COOKIES

Steps:

• COOKIE: Preheat oven to 375°F.
• Line a baking sheet with parchment paper.
• Set applesauce in a fine sieve to drain while you prepare the other ingredients.
• In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
• Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
• Bake for 10 minutes, until set but not browned.
• Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
• ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
• Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.