No, but have you?
I ignored them for a long time because, who cares?
A big sugar cookie, with some flat, unappetizing frosting on top. What's the point?
I like my bright pink buttercream, thank you very much.
But guys, that's ignorance talking.
The cookie? Imagine the softest sugar cookie you can imagine, somewhere between cookie and cake.
Now top it with a sweet, sealing frosting in equal parts vanilla and chocolate that keeps that moistness inside for however long you need.
Not long, if you're like me.
|Look to the cookie!|
I might have replaced one or two meals with these...
Don't judge my uneven frosting technique. I'm new at this, okay?
But don't worry. I plan on getting lots of practice.
Black and White Cookies (I got my recipe from Joy the Baker, but there are lots out there!)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup well-shaken buttermilk
1 teaspoon vanilla
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 large egg
For Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
For Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
To make the cookies-
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
To make the glazes-
In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.
In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!
Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.