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Saturday, July 28, 2012

Black and White Saturday Beefcake From Kevin McDermott

This recipe is re-posted with renewed delight, very delicious black and whites from Kevin McDermott photography ...








From epicurious.com

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder









Make 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 egg, 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.





Make icings while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Cooks'note:
• If you can stand the wait, cookies taste better if cooled without being chilled









According to the William Greenberg Bakery:

The key to eating a black and white cookie, according to Jerry Seinfeld, is to get some black and some white in each bite. “Nothing mixes better than vanilla and chocolate,” says Jerry, explaining the art form in episode 74 of Seinfeld.
New Yorkers are fiercely loyal to this quintessential regional confection. Sophisticated black and white cookies have been fashioned by hand and made fresh daily at Manhattan’s William Greenberg Bakery since 1946. These classic cookies, voted “Best of New York,” are delicious comfort treats etched into the childhood memories of New Yorkers. They are legendary, they are mythical, but above all they are supremely delicious.




If you didn't grow up in New York, chances are you've never tasted the cake-like texture topped with matching half moons of dark chocolate and vanilla icing. The black and white cookie is, in fact, not a cookie but a flat, thinly frosted cake, like someone has sat on a cupcake. Cookie convenience, cupcake taste. You don’t have to be a kid to enjoy them.

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