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Cook's Country Black and White Cookies

Cookies:
1-3/4 cups (8-3/4 ounces)all-purpose flour
1/2 teaspoonbaking powder
1/4 teaspoonbaking soda
1/8 teaspoonsalt
10 tablespoonsunsalted butter, softened
1 cup (7 ounces)granulated sugar
1large egg
2 teaspoonsvanilla extract
1/3 cupsour cream
Glaze:
5 cups (20 ounces)confectioners' sugar, sifted
7 tablespoonswhole milk
2 tablespoonscorn syrup
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Cook's Country Black and White Cookies - Ingredients Continued

1 teaspoonvanilla extract
1/2 teaspoonsalt
3 tablespoonsDutch-processed cocoa powder, sifted
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Cook's Country Black and White Cookies - Instructions


Twelve cookies may not sound like much, but these cookies are huge. You'll get neater
cookies if you spread on the vanilla glaze first. This recipe provides a little extra
glaze, just in case. Makes 12 large cookies

1. For the Cookies: Adjust oven racks to upper-middle and lower-middle
positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Combine flour, baking powder, baking soda, and salt in bowl.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed
until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions
of sour cream, scraping down bowl as needed. Give dough final stir by hand.

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3. Using greased 1/4-cup (2-ounce) measure or portion scoop, drop cookie dough 3
inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to
18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on
sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

4. For the Glaze: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and
salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk
cocoa and remaining 1 tablespoon milk into remaining glaze until combined.

5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of
underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other
half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room
temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at

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Cook's Country Black and White Cookies - Instructions Continued

room temperature for up to 2 days.)


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