Before I took on this cookie I probably should have researched it a bit first. For any of you who are familiar with this famous New York cookie, you know that it’s supposed to be FLAT, yet somehow mine aren’t. I’m not sure if that is from the conversion to GF flour that has something to do with it, or if I forgot something in the methodology or what the heck happened. But I do have to say that even though they don’t look like traditional Black and White Cookies, they still taste pretty darn good. They have a sweet biscuit taste to them and the texture is a cross between a biscuit and cake. A little crispy on the outer edge and cake like in the middle – Nice huh? Oh, and the black side has a little som’thin, som’thin in the mix.
5 tablespoons unsalted butter, at room temp
1/2 cup sugar
1/2 teaspoon vanilla extract
1/3 cup sour cream
1-1/4 cups GF all-purpose flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon flake salt
1-1/2 cups powdered sugar
1 tablespoon light corn syrup
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon vanilla
1-2 tablespoons water
2 tablespoons Baileys Irish Cream Liquor (added to the “black” side of icing)
1/4 cup unsweetened Dutch-processed cocoa powder
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Beat the butter and sugar togehter until light and fluffy. Add the egg, then the sour cream and vanilla, beating well between each addition. Add the flour, xanthan gum, baking soda and salt and mix thouroughly until combined. Beat until mix becomes more elastic and thicker. Chill batter for about 1 hour. Spoon batter onto the baking sheets in heaping tablespoonfuls about 2 inches apart. Bake until tops are pale golden brown – about 15 minutes. Cool completely.
For the icing, stir togehter the powdered sugar, corn syrup, lemon juice, vanilla and about 1 tablespoon of the water until completely smooth. This make the white icing. Transfer half of this mixture to another bowl, add the cocoa and the Bailey’s Irish Cream (if you so choose) and stir completely. This make the black icing. Add water to thin or powdered sugar to thicken also by the tablespoonful. The consistency should dribble from the spoon like honey.
To ice the cookies, turn them flat side up (if you are lucky enough to have them bake flat) and spread the white icing on half of the cookies and the black on the other half of the cookie. The icing should be thick enough that it doesn’t melt into the cookie when you spread it. If it disappears, add more powdered sugar to thicken. Chill and serve.
I will of course revisit these to try to make them “flat” the way they are supposed to be, but I actually kind-of like the way these turned out. They became my own little creative mistake and tasted really good. Enjoy these with coffee or tea – tasty!
**recipe adapted from Gluten-Free on a Shoestring**