Black and White (Err Orange) Cookies

Now that my Halloween costume is set (whew!) I can concentrate on more important things (not that there is much more important than Halloween) like making Halloween cookies! Black and white cookies (aka half moon cookies) are some of my favorite NYC treats. These lemony, cakey cookies with sweet frosting are the size of your face. Big hair, big belt buckles and big cookies- works for me! Though these cookies won’t do anything to help me fit in a unitard come October 31st, in celebration of my favorite holiday I added a little twist from black and white to black and orange. Ooh ahh! You can just this duo celebration, Challahween. You’re welcome. But these could be customized for any holiday, sports team colors, etc. As Jerry Seinfeld says, “Look to the cookie!” 

Do y’all have your Halloween costumes set yet? What are you going to be? Here is all Jew need for black and white cookies of your own.

Initially, I wanted to incorporate some Halloween colored sprinkles or candies, but the soccer moms already snatched up ALL the black and orange decor from my local HEB! So I used my creativity, and picked the orange and dark brown colors out of a bag of rainbow mini M&Ms. I suddenly had a vision of myself in the future, my celebrity rider requesting, in bold letters, ONLY ORANGE AND DARK BROWN M&MS. Along with Jewbelation on tap and little people dressed in all white feeding me peeled grapes. No diva behavior here!

Okay let’s make some cookies! Preheat your oven to 375 degrees F, and mix butter and sugar until light and fluffy.

Then add the eggs, milk, lemon juice and zest and mix until smooth.

In a separate bowl, combine cake flour, all-purpose flour, salt and baking powder. Stir into wet ingredient ingredients in three batches stirring after each addition.

Line cookie sheets with parchment paper, and plop large (two tablespoon) spoonfuls onto the sheet leaving one inch between each one. Try to make them as round as possible so you have round cookies!

Bake for 18-22 minutes until the edges start to brown. Cool.

Now it’s frosting time! You can make your classic black and white cookies by combining powdered sugar with boiling water until frosting is thick but spreadable.

Use that for half of your cookies. If you want to add any sprinkles or extras, put them on right away as the frosting dries quickly!

At this point, add red and yellow food coloring to half the white frosting if you would like to dye the first half orange.

Take the other half of the white frosting and put in a double boiler. Add honey and dark chocolate to the remaining frosting and heat until smooth and frost the other halves!

You can leave it as is, or add black food coloring to make the frosting darker. Make sure it is powdered or oil based food coloring or the chocolate may seize up.  Put bowl back over warm double boiler as it starts to harder as you frost. Running your knife under hot water in between frosting helps too!

Cuuutttteee!!

If you have a cookie that is more oval than round, make a pumpkin. Problem solved!

Happy Halloween!!

Black and White (Err Orange) Cookies

Amy

Classic NYC black and white cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 10 -12 cookies

Ingredients

  

1x2x3x

• 3/4 cups sugar
• 1/2 cup butter softened
• 2 large eggs
• 3/4 cup whole milk
• 1/2 teaspoon vanilla
• 1/2 lemon zested and juiced
• 1 3/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 cups confectioners' sugar
• 1/3 to 1/2 cup boiling water
• 2 ounces dark chocolate
• 1 teaspoon honey

Instructions

 

• Preheat your oven to 375 degrees F.
• Mix butter and sugar until light and fluffy.
• Then add the eggs, milk, lemon juice and zest and mix until smooth.
• In a separate bowl, combine cake flour, all-purpose flour, salt and baking powder. Stir into wet ingredient ingredients in three batches stirring after each addition.
• Line cookie sheets with parchment paper, and plop large (two tablespoon) spoonfuls onto the sheet leaving one inch between each one. Try to make them as round as possible so you have round cookies!
• Bake for 18-22 minutes until the edges start to brown. Cool.
• Now it’s frosting time! You can make your classic black and white cookies by combining powdered sugar with boiling water until frosting is thick but spreadable.
• Use that for half of your cookies. If you want to add any sprinkles or extras, put them on right away as the frosting dries quickly!
• At this point, add red and yellow food coloring to half the frosting if you would like to dye the first half orange.
• Take the other half of the white frosting and put in a double boiler. Add honey and dark chocolate and heat until smooth and frost the other halves!
• You can leave it as is, or add black food coloring to make the frosting darker. Make sure it is powdered or oil based food coloring or the chocolate may seize up. Put bowl back over warm double boiler as it starts to harder as you frost. Running your knife under hot water in between frosting helps too!

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