Recipe: Black & White Cookies
Whether you call them Black & Whites, Half-and-halfs, Half-moons or Unity cookies, they still taste the same. Yummy sweetness with a hint of cocoa. Originating from upstate New York, Black & Whites are a classic in NE bakeries. More tiny cake than cookie, they have a thick spongy texture flavored with vanilla and a coating of sweet fondant style icing. In keeping with tradition, you’re supposed to get a little black and a little white with each bite. Enjoy!
Gluten Free Black and White Cookies
1/3 C Milk
1/4 tsp Apple Cider Vinegar
1 C GF 1-to-1 Flour (I use Bob’s Red Mill)
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
5 Tbsp Butter Flavored Coconut Oil, melted
7 Tbsp Sugar
1 Large Egg
1 tsp Vanilla
For the icing:
2 C Powdered Sugar, sifted
3 Tbsp Milk
1 Tbsp Corn Syrup
1 tsp Vanilla
2 Tbsp Cocoa Powder (the darker the powder the darker the brown icing will be)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Measure out the milk and add the apple cider vinegar. Let sit for 5 minutes.
In a medium bowl, combine flour, baking soda, baking powder and salt. Stir together and set aside.
In the bowl of an electric mixer combine coconut oil and sugar. Beat on medium speed about 2-3 minutes. Scrape down bowl. Add the egg and vanilla and beat another 1-2 minutes on medium speed. Scrape bowl again. Turn mixer to lowest setting. Add about 1/3 of the milk and then 1/2 of the flour mixture. Alternate adding the remaining milk and flour. Mix until all dry ingredients are just combined. You may need to scrape the bowl and fold together a few times by hand.
Immediately scoop out batter into 1/4 cupfuls and place onto prepared cookie sheets, leaving 3-4 inch spacing between cookies.
Bake in preheated oven for 13-15 minutes until edges are set. Remove from oven and cool on sheet for 5 minutes. Cool completely before icing.
To make the icing, combine the powdered sugar, milk, corn syrup and vanilla in a small bowl. Whisk well. Apply to half of the cookie. While the white half is drying, add the cocoa powder to the remaining icing and stir well. Ice the second half of the cookies. Let sit at room temperature until dry to the touch.
Make 8, 4-inch cookies