Day 24 of 25 – Black & White Biscuit Cookies

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.

Black and White Cookies

Ingredients:
Cookie
5 tablespoons unsalted butter, at room temp
1/2 cup sugar
1 egg
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

Icing
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

Directions:
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**

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Day 23 of 25 – Holiday “Spritz” Cookies

Looking back, I should have made these more exciting with Champagne or something like that.  Doesn’t “spritz” sound bubbly or effervescent or something fun??  Anywho – instead of being overly effervescent, these are light and fluffy and they actually melt in your mouth.  So I guess in a way they are effervescent and definitely fun.

Holiday Spritz Cookies

Ingredients:
1 cup butter, softened
2/3 cup sugar
1 egg, lightly beaten
2-1/4 cups GF All-purpose flour
1/2 teaspoon baking powder
1 teaspoon almond extract (this is where you could substitute for something really fun)
1/2 teaspoon Xantham Gum

Directions:
Cream butter. Mix in sugar and egg. Add remaining ingredients, and mix well. Place dough into Cookie Press. Press cookies using desired shape disc onto an ungreased cookie sheet. Use your imagination and sprinkle with colored sugars, candies, anything you want to make them look pretty.  Or, just leave them as is. The possibilities are endless.

Bake at 375 degrees F for 8-9 minutes.

Makes about 4-5 dozen cookies

**recipe adapted from the box that my cookie press came in – Nordic Ware International**

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Day 22 of 25 – White Chocolate Christmas Tree Cookies

I thought these might be fun because they had the Christmas Tree impression lightly tattooed on the top of the cookie.  But I didn’t have the chocolate syrup that the recipe called for so I used caramel syrup instead and as you can see (or not see) that trees impression turned out a little faint.  So lesson learned, use the chocolate syrup to get a good impression.

White Chocolate Christmas Tree Cookies

Ingredients:
3/4 cup butter or margarine, softened and divided (I used butter for mine)
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/3 cups, plus 6 tablespoons GF All-purpose flour, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup coarsely chopped pecans
2 ounces white chocolate, coarsely chopped
1 tablespoon chocolate syrup (I used caramel syrup)

Directions:
In a large bowl, beat 1/2 cup butter and shortening until well blended; add sugars and beat until fluffy.  Add egg yolk and vanilla; beat until smooth. Ina a small bowl, combine 1-1/3 cups flour, baking powder, and salt. In a food processor, process pecans and chocolate until finely ground. Add dry ingredients and pecan mixture to creamed mixture; stir until a soft dough forms. Wrap in plastic wrap and chill 1 to 2 hours.

Preheat oven to 350 degrees F. Shape chilled dough into 3/4 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten cookies with the bottom of a flat glass dipped in 2 tablespoons of flour. In a small bowl, mix remaining 1/4 cup butter, remaining 4 tablespoons flour and syrup; stir until well blended. Spoon syrup mixture into a pastry bag fitted with a small round tip. Piped tree design onto each cookie and bake for 8-10 minutes or until edges are a nice golden brown.

Makes about 6 dozen cookies

**recipe adapted from Leisure Arts Presents – The Spirit Of Christmas – book 8**

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Day 21 of 25 – Toffee Chip Cookies

So according to the recipe, these are supposed to be a lower-calorie cookies.  I can’t yet see where the low-cal comes in, but hey, I’ll go with it.  The toffee and chocolate chips make these little morsels anything but light on taste.  And they have a very nice crunchy edge to them, which makes them perfect for dipping in milk. One of my favorite past-times with cookies.

Toffee Chip Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup water
1/4 cup canola oil
1 teaspoon vanilla extract
2-1/2 cups GF All-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
1/2 cup toffee bits (I used Heath bar bits)

Directions:
In a large blow, cream butter and sugars until light and fluffy.  Beat in the water, oil and vanilla.  Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in chocolate chips and toffee bits.

Drop rounded tablespoon 2 inches apart on an ungreased cookie sheet.  Flatten with the bottom of a small glass and bake at 350 degrees F for 10-12 minutes or until edges start to brown.  Cool for 5 minutes before transferring to wire rack to cool completely.

*recipe adapted from Taste of Home – Cookies**

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Day 20 of 25 Days – Peanut Butter Maple Cookies

To be honest, I’m not a “huge” peanut butter cookie fan, although I LOVE, LOVE, LOVE peanut butter by itself or with a banana.  Not that it makes any sense to love one and not the other, but I do have to say I LOVE these cookies.  So maybe we all can change – one cookie at a time.

Peanut Butter Maple Cookies

Ingredients:
1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2-1/4 cups GF all-purpose flour
3/4 cup GF oatmeal
1-1/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
1 package (10 oz) peanut butter chips

Directions:
In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition.  Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips.

Drop by heaping tablespoonfuls 2 inches apart onto an ungreased baking sheet.  Bake at 325 degrees F for 12 minutes or until golden brown. Watch carefully not to burn.  Cool for 1 minute before removing to wire rack to cool completely.

Makes about 5 dozen cookies

**adapted from a Taste of Home – Cookies and More**

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