Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Happy Valentine’s Day everyone! I know that Valentine’s Day is really just a typical day where Hallmark and the flower shop make bank, but sometimes it’s fun to just give in and be gushy about the day. This past weekend, my husband and I decided to make our own Valentine’s Day dinner instead of wasting crazy amounts of money and time at a restaurant around here. We made an insanely indulgent dish (hello butter!) consisting of corn grits, crawfish etouffee and fried jump shrimp. I know…cheat day! Since H and I have been calorie counting for a couple of weeks now, it made us sluggish the rest of the day. I guess our bodies are getting used to this healthy thing.

So, today I figured I’d share with y’all something that would make your cheat day complete. :-P  The plan was to bring this dessert to work for a charity bake sale, so I knew if I made these, I could easily get them out of the house if they were too tasty and tempting. Thank goodness too, because in my quality control test (ha!), I found that these were extremely tasty! I hope they sell out, because I don’t want to bring any of these home! Or maybe I do, but MyFitnessPal might yell at me.

Just a note: I will say that one batch does not make many of these. I made a double batch for the sale, and ended up with 22 whoopie pies.

Red Velvet Whoopie Pies
Source: found on Big Apple Nosh (cookie recipe originally from Better Homes and Gardens)

Ingredients:

For the whoopie pies:

  • 2 cups all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 stick butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup buttermilk
  • 1/2 of a  1-oz bottle red (preferably No-Taste Red by Wilton or Super Red by Americolor) food coloring

For the filling:

  • 1 8 oz. package cream cheese
  • 1.5 sticks unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1 lb confectioners sugar, sifted (you may not need all of it) 
  • pink food coloring (optional)

Directions:

  1. Preheat your oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat mat.
  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt until well blended.
  3. In a large mixing bowl, beat the butter for about two minutes until light and fluffy. Add the brown sugar and mix until well blended. Add in the egg, vanilla and food coloring and beat the wet mixture until everything is incorporated.
  4. Add the flour and buttermilk mixture a third at a time (alternatively), until the mixture is just mixed. (Don’t overbeat)
  5. Using a cookie scoop, scoop out the whoopie pies on the baking sheet, giving about an inch in between each cookie for rising/spreading.
  6. Bake the cookies for 9-11 minutes, until the tops of the whoopie pies are set. Allow all of the cookies to cool before filling.
  7. To make the filling, beat the cream cheese and butter together for a couple of minutes until fluffy and light. Add the vanilla and optional food coloring. Then, in 1/2 cup increments, add the confectioners sugar until the frosting is fairly firm but still easily stirrable. (A good way to test this is to put an offset spatula in the frosting bowl. If the spatula remains standing, it’s firm enough.)
  8. Place the filling in a ziploc bag with the tip cut off and pipe some of the filling on the flat side of one cookie. Then sandwich that cookie together with another whoopie pie that isn’t frosted (where the flat tops meet).

Cinn-ful Sweet Potato Cookies

Sweet Potato Cookies

I love sweet potatoes. I usually eat the heck out of them around the holiday season, but heck, even in the Spring, I could go for a baked sweet potato with tons of cinnamon, a dash of sugar and of course, butter. This recipe for sweet potato cookies reminds me so much of those baked potatoes, except in a fluffy, cake-like form.

These cookies aren’t too indulgent, because they are pretty darn tiny and have a very light texture. You could totally make these a little healthier using the whole wheat flour (I’d do half white, half whole wheat though, since I’ve never really had luck completely subbing whole wheat for white flour.) as well as subbing straight up applesauce for all of the butter.

I made this for a recipe exchange on a cooking forum that I frequent. The theme was potato, and I was relieved to get a dessert. (Can’t go wrong with a dessert!) The only thing I added was an egg, because I just felt like that would make the cookie a better texture.

Cinn-ful Sweet Potato Cookies
Source: adapted from Cookies on Friday

  • 2 cups AP flour or 1 cup AP flour & 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup butter, room temperature
  • 1 cup cooked, mashed sweet potatoes
  • 1 cup brown sugar, packed
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla
  • 1 large egg
  • Optional: Pecan halves, for topping
  1. Preheat the oven to 350 degrees. In large bowl, beat the butter until fluffy and light, about two minutes. Add the brown sugar and whip the mixture until well incorporated. Scrap down the bowl and add the sweet potato, maple syrup, egg and vanilla. Beat the mixture until everything is well blended.
  2. In a separate small bowl whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon and salt). Put the mixer speed on low and slowly add the flour mixture until just combined. Chill the dough for one hour.
  3. Once chilled, drop the dough by the heaping tablespoonful onto a parchment or Silpat lined baking sheet.  For an optional twist, you can top each cookie with a pecan half.
  4. Bake the cookies for 11-13 minutes, until the cookies just start to brown along the edges. Allow the cookies to cool on a rack before serving.

Cinnamon M&M Oatmeal White Chocolate Chip Cookies

Cinnamon M&M White Chocolate Chip Oatmeal Cookies

A couple of weeks ago, I was scouring Target’s 90% off post-Christmas sale. By the time that sale comes around, all of our Christmas stuff is put away in the attic, but I usually don’t have my sights set on decor at that point. I go to the 90% off sales for birthday wrapping goods. I know that sounds weird, but when you can buy bright colored curling ribbon, white or kraft tissue paper, and/or solid colored gift bags for pennies on the dollar, it’s completely worth it. Sometimes I also go in hoping to score some hidden treasures to keep Lane Bryant in business, like a bag of Ghirardelli holiday candies or in this case, a bag of cinnamon M&Ms.

When I originally saw these, I was hesitant to purchase them, because I didn’t know if these M&Ms were a subtle cinnamon spice or red hot cinnamon-like chocolate candies. I’m not a big fan of red hots, so I didn’t want to take a chance. Well, that is, until the bag was 90% off. Who can refuse a big bag of M&Ms for thirty cents?

So, I gave them a try one night and was pleasantly surprised. These M&Ms had just a hint of cinnamon spice, which proved to be a little addictive. So, before I ate the whole bag, I got to googling and saw these cookies on Picky Palate.

I thought my problems were solved. Bake up these cookies to bring to coworkers and use up all the M&Ms. However, the quality control side of me took over, and before I knew it, 3 of these cookies were gone. There’s nothing like a freshly baked cookie…just couldn’t help myself here…these were insanely good!

To prevent myself from no longer fitting in Lane Bryant (they have size limits, too haha!), I put these cookies away in a container to bring to coworkers. Thankfully, these cookies were so awesome that by the time I went back in the break room to heat up my lunch, my cookie plate only had crumbs remaining. I’d say these were a winner. :-)

Cinnamon M&M Oatmeal White Chocolate Chip Cookies
adapted from: Picky Palate

Ingredients:

  • 2 sticks softened unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tbsp. pure vanilla extract
  • 3 cups all purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup rolled oats
  • 1 bag white chocolate chips
  • 1 9.90 ounce bag Cinnamon M&M’s

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Using a mixer, beat the butter, brown sugar and white sugar in a bowl for 2-3 minutes on medium to medium-high speed, until the mixture is light and fluffy. Scrape down the bowl and add the eggs and vanilla extract. Mix for about a minute on low, or until well combined.
  3. In another bowl, mix the flour, baking soda and salt together with a whisk. With the mixer on low speed, slowly add the dry mixture to the wet mixture. Add the cinnamon, rolled oats and white chocolate chips and mix on low until the mixture is just combined.
  4. Line a baking sheet with parchment paper or a silicone mat. With a medium sized cookie scoop, scoop out the dough and place each cookie about an inch apart on the sheet since these cookies spread a little. Press the cookies down slightly, to just flatten them, and press 4-5 M&Ms on each cookie.
  5. Bake the cookies for 9-12 minutes (I let them go for 12 minutes, which made them barely brown along the edges), and allow the cookies to cool for a few minutes before moving the baked cookies to a cooling rack.

Just a quick reminder. Today is the last day to enter to win one of these four awesome cookbooks! Your chances are great, so check out this post to see how to win!

Top 10 Recipes of 2011

Am I the only person who is shocked that Christmas just passed? I can’t believe it. Neighbors are taking down lights, and our tree looks SO empty without gifts under it. My favorite holiday is over, and crazy enough, it’s time for a new year. 2012.

Time to take the shrink wrap off of the new planner and get used to writing “2012” on papers/emails/etc. This is just crazy.

Also crazy…sometime in 2012, my 4 year blogiversary is happening and my 3 year wedding anniversary is happening too. WHAT?

It’s a lot to look forward to, but before everyone rings in the new year, I just wanted to share with y’all the top 10 posts of 2011. :-)

Yellow Cupcakes w/ Strawberry Swiss Meringue Buttercream

10. Strawberry Swiss Meringue Buttercream – This was my first time making SMBC, and I swear, if you haven’t tried SMBC before, just do it. Please?

Pecan Pie Macarons

9. Pecan Pie Macarons – Gotta love macarons. These were really a huge favorite for Thanksgiving, and the star shape (which was a happy accident) made them super cute and festive!

Queso Blanco

8. Restaurant Style Queso Blanco – This is it. The ultimate queso blanco. If you’re as addicted to queso as me, you’d understand how wonderful it is to FINALLY have a recipe for this!

Strawberry Cream Cake

7. Strawberry Cream Cake – I’m actually glad I compiled this top 10, because I sort of forgot about this cake. Since it’s currently strawberry season in Louisiana, I think I MUST make this cake again. Yum!

Peppermint Bark Cheesecake Truffles

6. Peppermint Bark Cheesecake Truffles – This is the recipe that made my year, basically. I still can’t believe I won that recipe contest, and I’ve been told by a few friends who made this that these little truffles were a hit at their holiday parties! So happy to hear that!

Banana Nutella "Ice Cream"

5. Banana Nutella “Ice Cream” – Two ingredient “ice cream”. It’s basically awesome and couldn’t be any easier. Your food processor does all the work!

Corn Grits

4. Grilled Corn Grits – I can’t be from the South, and not have a post about grits. I promise you if you make this, your hips may never be the same again, but your taste buds will tell you it’s completely worth it!

3. Easy Pasta Salad – My first (and so far, only) vlog. I might get the courage to make one again, since you guys seemed to like it so much!

Diet Cupcakes

2. Cooking For Kids – The infamous post. Yup, who’da thought that a soda cupcake would get so much response from you guys (both good and bad)…yikes!

Homemade S'mores

1. S’mores for a Shower – Nutella S’mores. I can see why you guys loved this one so much. I’m sort of craving s’mores right now, actually. :-P

I hope you have a wonderful New Year with your family and friends, and thank you so much for reading The Nifty Foodie! See y’all in 2012!

Merry Christmas!

Cookies

I can’t believe it’s Christmas Day! This is my favorite holiday of the whole year, so of course, I had to make cookies for the occasion.

I know this is random, but I just wanted to share a local Christmas carol that just doesn’t feel like Christmas to me unless I watch this during the season. If you’ve been to NOLA (or, of course, lived in NOLA), you might have heard of a few of these things/places.

Hope you and your families have a wonderful holiday! Merry Christmas!

Fortune Cookies

Christmas Fortune Cookies

Christmas Vacation is my all-time favorite Christmas movie. To me, it’s not Christmas without hearing cousin Eddie say “Merry Christmas! Sh***er’s full!” or watching Aunt Bethany bring the beloved (meow mix) jello mold. I remember watching it as a child, pretty much missing half of the comedy and dirty jokes (since they went over my head), and just enjoying the funny family bloopers. However, it makes me laugh that my mom let me watch that movie every year as a child, especially since she thought Ren & Stimpy was “trash TV’. (love you, Mom) Ren & Stimpy has nothing on Christmas Vacation, “trash TV” wise.

A few weeks ago, one of my friends brought up the idea of a cookie swap. This would be the first one I’ve attended, so I was super stoked about this! I thought about how fun it would be to make these cookies with Christmas movie quotes inside. I decided to feature “Christmas Vacation” and “Elf” quotes. Elf has quickly become a recent favorite of mine, and really, how could it not? It’s such a cute Christmas movie AND Will Ferrell is in it!

These cookies put the average fortune cookie to shame. They have a fabulous vanilla flavor, and heck, homemade is always better, right? While this recipe can be tedious, since you can only make 3-4 at a time, the results are so worth it. I had fun putting these little quotes in the cookies, and watching my friends see which quotes they got. :-)

Fortune Cookies
Source: AllRecipes

Ingredients:

  • 1 egg white
  • 1/8 teaspoon vanilla extract
  • 1 pinch salt
  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar
  • Food coloring, optional

Directions:

  1. Preheat oven to 400 degrees F. Place parchment paper or a silicone mat on a cookie sheet. Write or type fortunes on strips of paper about 4 inches long and 1/2 inch wide.
  2. Mix the egg white and vanilla until the mixture is foamy. In another bowl, sift the flour, salt and sugar. Add the flour mixture to the egg mixture and mix until well incorporated. Add food coloring if you’d like and mix until well blended.
  3. Doing this in batches of 3-4 cookies, place 1 teaspoon of batter for each cookie on the baking sheet, at least 4 inches apart. Using a spoon, spread the batter in a circle, about 3 inches in diameter, making sure the batter is as even as possible (to avoid thin spots).
  4. Bake the cookies for 5 minutes or until cookie has turned a golden brown color around the edge of the cookie. If you want, you can use 2 cookie sheets and prepare the other sheet with cookies while the other one is baking.
  5. Once the cookies are done baking, remove the sheet from the oven and working quickly, flip the cookie with a spatula (it might take a bit of work to get the spatula under these cookies). Then, quickly put the fortune on the middle of the cookie and fold the cookie in half. Pull the pointed edges together and place in the cups of a muffin tin for them to hold their shape as they cool. Once they have cooled, enjoy!

 

Pecan Pie Macarons

Pecan Pie Macarons

It’s one of the hugest compliments when someone asks you to bring the same dish for a holiday, year after year. When it comes to my coworkers, they always just expect that I’m bringing a cheesecake again. Cheesecakes are easy, so I have no problem with making them for work potlucks.

However, with my family, I decided to take a leap last year and make eggnog macarons. Little did I know that these would be a hit. I was intimidated by these cookies, and there was a great reason. When you live in humid place like Louisiana, you can’t help but be intimidated by something that relies heavily on egg whites. So, fast forward to November. I asked my mom if my husband and I should bring something for Thanksgiving, and at first, she said that nothing was necessary. Then, three days before, she, along with my aunt, requested macarons. Guess they’re spoiled now!

I didn’t want to repeat eggnog macarons, since it’s Thanksgiving. So, I looked through a few sites until I decided on this idea: pecan pie macarons. Living in the South, pecan pies are a staple in the Thanksgiving feast, so this was going to be absolutely perfect!

So, the day I start to make the macarons, I go to look for my round piping tip. Uhhh…turns out it was another victim of the move since it’s gone. :-(  So, I tried the star piping tip. I figured it would flatten out within the hour that the macarons had to sit out before baking, but they didn’t. I’m sort of happy they didn’t flatten out though…the star shaped macarons turned out pretty darn cute!

Instead of doing both the caramel sauce and pecan brittle for the filling, I ended up using the caramel sauce with chopped pecans in the filling. These were definitely a popular item on Thanksgiving Day, since by the time I was picking up leftovers, they were pretty much all gone. Yay!

I guess that means I should start thinking about what macarons to make for the next holiday get together with my family, eh? :-)

Pecan Pie Macarons
Source: Tartelette

Ingredients:

Note: With macarons, it’s definitely important that your ingredients are weighed, so all measurements are in grams. :-)

     For the macarons:

  • 3 egg whites (about 90 grams)
  • 40 grams granulated sugar
  • 200 grams powdered sugar
  • 55 grams almonds
  • 55 grams pecans

     For the filling:

Directions:

  1. For the egg whites, 2-3 days before separate your eggs and store the whites in a covered container in the fridge.
  2. In a stand mixer with the whisk attachment, beat the egg whites until they foam, gradually adding granulated sugar until you reach a glossy meringue. Be careful not to overbeat, since the meringue can easily dry out.
  3. Place the almonds, pecans and powdered sugar in a food processor and pulse the mixture until the nuts are finely ground.
  4. Add the mixture to the meringue, give it a quick couple of folds to break down some of the air and then, slow down and fold the mass gently until the batter flows like magma or thick ribbon. The whole folding process shouldn’t take more than 50 strokes.
  5. Fill a pastry bag fitted with a round tip (or star one if you’re crazy like me) with the macaron batter and pipe small cookies (about 1.5 inches in diameter) onto a Silpat or parchment paper lined baking sheet.
  6. Let the macarons sit out for 30 minutes – 1 hour to allow the shells to harden a bit. In the meantime, preheat your oven to 300 degrees. Once the shells have hardened, bake the macarons for 15-20 minutes.
  7. Allow the macarons to cool a bit (until the pan is warm) before removing the macarons. If your macarons are stuck to the pan, pour a couple of drops of water under your Silpat or parchment. This should help the macarons lift off the pan more easily, due to the moisture. However, don’t let the macarons sit with the water for too long or you’ll risk the macarons becoming soggy.  
  8. Once the macarons are fully cooled, spread some of the caramel sauce on the bottom of each of your macarons, add chopped pecans on top of the caramel on one of the macarons and sandwich the two macarons together. If you want to be super fun, brush some pearl dust on the top of the macarons.

Just a small side note….Did you win the Butterball giveaway? You have to email me to claim your prize and you have until tonight! Neither of the winners have emailed me. :-( You want free turkeys, don’t you?

 

 

Sugar Cookie Bars

Sugar Cookie Bars

As much as I love baking, sometimes it’s good to find a recipe that’s quick and convenient. I didn’t have time on my side this past weekend since we were hosting our housewarming party, so I wanted to bake something that was quick, but would also feed a crowd. This definitely fit the bill.

As you can see, I dyed them a nice LSU gold color and sprinkled purple Halloween sprinkles on top (gotta love Halloween clearance). Geaux Tigers! (Sorry, can’t help it!)

Back to the bars. I decided to add almond extract to the recipe, because I usually use a combination of almond and lemon for decorated sugar cookies. It’s just the perfect combination for sugar cookies, in my opinion. :-) I have to say that the texture of these cookies is slightly cookie-cakey, which made for the perfect soft, chewy bar and the icing was pretty classic. I highly recommend trying these bars out if you love sugar cookies, but want something that is as quick as possible. :-)

Sugar Cookie Bars
Source: mildly adapted from Annie’s Eats (originally from The Repressed Pastry Chef)

Ingredients:

For the bars:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 tsp. lemon zest
  • 5 cups all-purpose flour
  • 1 tsp. salt
  • ½ tsp. baking soda

For the frosting:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 4 cups confectioners’ sugar, sifted
  • 5 tbsp. milk
  • Food coloring (optional)

Directions:

  1. To make the bars, preheat the oven to 350˚ F.   Grease and/or parchment paper line a 13 x 18″ rimmed baking sheet. Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until the mixture is fluffy and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition, making sure to scrape down the bowl as needed. Blend in the vanilla, almond extract, and lemon zest.  In a separate bowl, combine the flour, salt and baking soda.  Whisk to blend the mixture.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
  2. Transfer the cookie dough to the prepared baking sheet and press into an even layer. Keep a bowl of water near you so you can dip your fingers in and prevent dough from sticking to your fingers  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.
  3. To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk a tbsp. at a time.  Tint as desired with food coloring.  Spread over the cookie bars in the pan, cut into bars and serve.

 

Candy Corn Cookies

Candy Corn Cookies

Happy 4 days until Halloween!!

While Halloween isn’t my favorite holiday (I’m sure most of you can guess what my favorite holiday is. ;-) ), I feel like it’s fun to get in the spirit of it all. We decorated our house for Halloween, and I was thrilled to notice that in our new neighborhood, we aren’t the only ones who like to decorate. :-) I also noticed that our new neighborhood has LOTS of kids, so potential for Trick or Treaters? Wahoo! In the old neighborhood, we usually got a handful of kids, but some of them were way too old to Trick or Treat, in my opinion.

While we’re not dressing up for Halloween, I do have to admit that Millie has a costume haha! A yellow submarine. I was going to scour Goodwill for Ken dolls and paste them on the costume to have The Beatles and their Yellow Submarine, but alas, this whole moving thing has my energy devoted to unpacking and settling in the new house. :-) So, Millie will just be a submarine, and a very cute one at that.

Of course with Halloween being a few short days away, I had to take out my KA mixer for the first time since moving in the new house and whip up something festive. I found this idea on Kathie Cooks (via Pinterest) and it couldn’t be easier. It’s one of those ideas where you sit there and ask yourself, “Why didn’t I think of this?”

Since I used a recipe that I’ve already blogged (linked below), I’m just going to share how these are made.

  1. Whip up your favorite sugar cookie dough recipe (I used this one for rolled cookies so they hold their candy corn shape without spreading.), divide the dough in 3 equal portions, dye one portion yellow, one portion orange and leave the last one undyed.
  2. Take out a bread pan and line it with saran wrap. Roll out the undyed portion and place it in the bread pan, spreading the dough evenly throughout the whole pan. Then, roll out the orange portion, press it in the bread pan on top of the undyed dough, making sure to spread that evenly as well and then lastly, the yellow.
  3. Cover and chill the dough in the fridge for a few hours or overnight. Then invert the pan on a cutting board (releasing the dough), and slice across the block in 1/4″ pieces. Cut the dough into triangles and bake according to your recipe’s instructions.

 

Black and White Cookies

Black and White Cookies

I remember the first time I tried a black and white cookie. It was at Starbucks, and I really had no idea what this cookie would taste like, but I knew it had chocolate and I was craving chocolate at the time! It was a pretty decent cookie, for a Starbucks snack. I really never had a desire to eat one again, and I had no idea where this cookie idea came from. I really thought it was a Starbucks idea. Whoops!

Fast forward a few years. I noticed my food blogger/Weddingbee buddy Serena of Big Apple Nosh would tweet a lot about these cookies and she’s in NYC. So, I got to googling and found out that these cookies are VERY popular in NYC. (Shame on me…never been to NYC.) So, when Serena offered to bring me an authentic black and white cookie when she came to NOLA, how could I say “no”?

I ended up bringing the cookie home to my parents’ house, and of course, I offered my family to try a piece. This is all that was left for me to try after they had their “piece”. Ugh…

The piece that was left tasted MUCH better than the OK cookie that I had at Starbucks a few years ago, and from what I was told, the cookie that Serena brought wasn’t even the BEST cookie in NYC (that bakery was sold out). Crazy..I thought that cookie was yummy!

Since I didn’t get an adequate amount of cookie, I decided I wanted to bake some up! So, being the baking addict that I am, I started searching for a recipe to make these myself. I came across this one on Epicurious, and I went to town.

This recipe only makes 8 cookies, but black and white cookies are HUGE cookies. They came together pretty quickly, and while they puffed up more than the cookie that I tried, they tasted really good! I think I need to make them again, actually. :-)

Black and White Cookies
Source: Gourmet

Ingredients:

For cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

For icings

  • 1 1/2 cups confectioners sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder

Directions:

  1. Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a measuring cup.
  2. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in the flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  3. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and cool, about 5 minutes.
  4. Make the icing while the cookies cool. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
  5. To ice the cookies, turn them flat sides up, then spread white icing over half of each and chocolate over other half. Allow the cookies to set for a few hours until the icing is completely dry.