Mini Black & Whites
This mini version of a popular New York cookie features half white and half chocolate glaze.
60 min.prep time
3 dozen cookies
3/4 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/8 teaspoon lemon extract, if desired
2 1/2 cups powdered sugar
2 tablespoons light corn syrup
3 to 4 tablespoons milk
1 (1-ounce) square bittersweet or semi-sweet baking chocolate, melted
Heat oven to 400°F. Combine sugar, 1/2 cup butter and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat, scraping bowl often, until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are lightly browned. Cool completely.
Combine all glaze ingredients in medium bowl
milk and chocolate. Beat at medium speed, adding enough milk for desired glazing consistency. Remove 1 cup glaze to small bowl. Add melted chocolate; mix well.
Brush half of each cookie with white glaze; let stand on waxed paper to set (15 minutes). Brush other half with chocolate glaze. Allow cookies to stand until set (1 hour).
If chocolate glaze begins to harden, heat in microwave on HIGH (100% power) for 5 to 10 seconds. Use a pastry brush to glaze all cookies with one color glaze first, then the other color.
These cookies are also called "Half Moon Cookies" and can be found at many New York neighborhood delicatessens and bakeries. Some people have a special way of eating these -- they eat the entire chocolate side and then the white side or vice versa!