Black & White Cookies

Black and White Cookies for Mario Batali's Cookbook, "American Regional Cooking"




Makes about 8 cookies

For the cookies

5 cups all-purpose flour

1 teaspoon baking powder

1 ½ teaspoons kosher salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

¾ cup milk

2 teaspoons vanilla extract


For the icing

4 cups confectioners’ sugar

2 tablespoons light corn syrup

1 teaspoon vanilla extract

½ cup unsweetened cocoa powder



For the cookies

Preheat the oven to 350 degrees F. Line 2 baking sheets with silicon mats or parchment paper. In a large bowl, whisk together the flour, baking powder, and salt.


In the bowl of a stand mixer with the paddle attachment, cream together the butter and granulated sugar until the mixture turns a pale yellow. Slowly, add the eggs one at a time.


On low speed, add half the flour mixture. When it’s mixed in, add half the milk and all the vanilla. Add the rest of the flour, then the rest of the milk.


Using a 1 ½-inch ice-cream scoop (a generous 2 tablespoons), scoop mounds of batter onto the baking sheets, about 2 inches apart. Using wet fingers, push the batter down to flatten into a round about 2 1/2 inches wide. Repeat until the batter is gone or the sheets are full.


Bake for about 16 minutes, until the edges look set and the cookies have a nice tan color. Allow the cookies to cool completely on wire racks.


For the icing

In a large bowl, mix the confectioners’ sugar with ¼ cup warm water. Add the syrup and vanilla and stir vigorously to form a smooth icing.


Pour half the icing into a second bowl and add 2 to 3 tablespoons warm water and the cocoa. Mix to make the “black” icing.


Spread white icing on half of each cookie, then spread chocolate icing on the other half.

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