Cookies Day 7: Mini Black and White Cookies

Today was a long day. First day of internship after not a lot of sleep, work til 6, walk back 3 miles, run 6.5 miles, dinner, shower, cookies. In other words, I’m tired.

These cookies did not make me happy. I was expecting flat, miniature versions of the traditional cookie. Instead, I got puffy mounds. Even after icing the flat end, I still wasn’t that happy with them, even though they do taste pretty awesome. Light, with just a hint of lemon in the icing, paired with chocolate … but they’re too puffy. At least they’re tasty, but I found myself going over the recipe countless times to try and figure out where I missed up to make my cookies rise so much. Maybe it was the way I spooned them out onto the cookie sheet, even though I did exactly what the recipe said.

Oh well, can’t win em all, including my fantasy football team where I was a HUGE loser and forgot to check my players’ status on Saturday night and one was injured but it was too late to take him out by the time I noticed it ….. kiss kiss bye bye first place, it was fun.

The icing, at least, is fabulous. And makes a. lot.

Mini Black-and-White Cookies
(original recipe Gourmet December 2005)

Ingredients
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
7 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings
2 3/4 cups confectioners sugar
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
4 to 6 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

Special equipment: a small offset spatula

Preparation
Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.

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 at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.

Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. 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 vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

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