Black and White Cookie Recipe

A traditional black and white cookie is a soft and sponge-cake-type shortbread that is half covered with dark chocolate fondant, and the other half has vanilla fondant. These cookies are prepared by hand, giving each cookie a uniformed look.

These cookies are big in size, with lots of icing on top. The following recipe will yield you about 2 dozen huge cookies, about 60 medium-sized, or many many tiny, thin-layered cookies.

• Confectioners' sugar, 4 cups
• All-purpose flour, 2½ cups
• Cake flour, 2½ cups
• Whole milk, 1½ cups
• Granulated sugar, 1¾ cups
• Unsalted butter, room temperature, 1 cup
• Water, ½ cup

• Unsweetened chocolate, 3 oz.
• Unsweetened cocoa, 1―2 tablespoons
• Light corn syrup, 1 teaspoon
• Vanilla extract, ½ teaspoon
• Baking powder, ½ teaspoon
• Salt, ½ teaspoon
• Lemon extract, ¼ teaspoon
• Large eggs, 4

Step 1: First of all, preheat the oven at 375ºF. Take two baking sheets and spray it with some non-stick spray, or place parchment paper over it.

Step 2: In a large mixing bowl, whisk granulated sugar and unsalted butter together. If you have an electric blender, you can use it as well. Or, take a hand blender and mix the ingredients properly till you get a fluffy consistency.

Step 3: Now add the eggs, milk, vanilla, and lemon extracts in with the sugar and butter blend. Mix everything properly till you get a smooth paste.

Step 4: Take another mixing bowl to mix sifted cake flour, all-purpose flour, baking powder, and salt together. Stir the dry mixture properly, and combine it with the wet mixture in the large bowl. Slowly add the flour mix in as you keep stirring continuously.

Step 5: Take spoonful of dough and place it on the baking sheets, about 2 inches apart. Place the baking sheets in the oven and bake for about 18―20 minutes, or till the edges of the cookies have turned slightly brown.

Step 6: Meanwhile, take a small pot to boil a cup of water. Pour confectioners' sugar in a bowl, and slowly add enough boiling water to make a thick and spreadable paste. Make sure the frosting isn't too thin, or else it won't stick to your cookies. If you can't use the entire contents of the boiling water, it is fine.

Step 7: Spread the frosting on one half of every cookie. After all the cookie halves are coated, place the bowl of remaining frosting on a double boiler and let it simmer. Here you will stir in the unsweetened chocolate till it melts completely, and then add the light corn syrup.

Step 8: Once the chocolate frosting is ready, dip the cookies in and coat it properly. Hold each cookie with small tongs as you dip it, and place it on a cookie rack to cool down. If your frosting is too dry, then and an extra teaspoon of hot water to the melted chocolate, and then dip the cookies.

Step 9: Once the frosting is set, store the cookies in an airtight container; it'll stay fresh for a few days.

Serve the cookies with a glass of cold milk for dessert of midnight snack. You won't have to worry about the cookies lasting for a long time, as all the cookies are going to disappear when you are not paying attention. Have fun!