Text 5566, 96 rader
Skriven 2011-01-06 05:06:00 av Dave Drum (1:124/311)
Ärende: Gourmet 410
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Black-And-White Cookies
 Categories: Cookies, Desserts, Snacks
      Yield: 5 Servings
 
MMMMM--------------------------COOKIES-------------------------------
  1 1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/3 c  Well-shaken buttermilk
    1/2 ts Vanilla
      7 tb Unsalted butter; softened
    1/2 c  Granulated sugar
      1 lg Egg

MMMMM---------------------------ICINGS--------------------------------
  2 3/4 c  Confectioners sugar
      2 tb Light corn syrup
      2 ts Fresh lemon juice
    1/2 ts Vanilla
      6 tb Water
    1/4 c  Unsweetened Dutch-process
           - cocoa powder
 
  Special equipment: a small offset spatula
  
  The unofficial cookie of New York City is shrunken down to
  dainty proportions just right for the holiday dessert tray.
  Using a pastry bag with a 1/2-inch tip, pipe rounds 2" apart.
  
  This is just one of Gourmet’s Favorite Cookies: 1941-2008.
  Although we’ve retested the recipes, in the interest of
  
  authenticity we’ve left them unchanged: The instructions
  below are still exactly as they were originally printed.
  
  Make cookies: Put oven racks in upper and lower thirds of
  oven and preheat oven to 350øF. Butter 2 lg 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 positions 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 icing 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.
  
  Cooks’ note: Once icing is dry, cookies keep, layered between
  sheets of wax paper or parchment, in an airtight container at
  room temperature 4 days.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  December 2005 | Gourmet
  
  Makes about 5 dozen cookies
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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