Thursday, August 11, 2011

black and whites


my parents grew up in new york
although we moved to california
when i was a toddler
"new yorkness" remains in my dna
 i won't apologize for it
(see? i warned you)

my favorite goodies
from
the old neighborhood
were
tucked in a pink box
secured with twine
wrapping 
not only sweets
but
stories of my mother
as a young girl
a nickle in her pocket
walking to and from school
in snow
up hill
both ways
stopping at the local bakery
to warm her toes
and 
carefully choose
an afternoon treat

times have changed
and so have bakeries
fancy cupcakes
mini pies
and
low-carb muffins
have edged out
old fashion favorites 
like
slabs of coffee cake
sweet buns
crullers
and
black & whites as big as your noggin

thankfully
nancy baggett
has a knock-out recipe 
for black and whites 
in her

there is nothing i like more
than presenting
this new york favorite
to my favorite new yorker
my mom

 
 New York Black and Whites
recipe from Nancy Baggett
(printable recipe)

3 cups all-purpose white flour
Scant 3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/3 cups sugar
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
2 large eggs
2 1/2 teaspoons vanilla extract
2 teaspoons light corn syrup
Scant 3/4 teaspoon lemon extract
1/3 cup sour cream

Quick Vanilla and Chocolate Fondants:
1/4 cup light corn syrup
5 cups powdered sugar, sifted after measuring, plus more if needed
3/4 teaspoons vanilla extract
2 ounces unsweetened chocolate, chopped


Preheat oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together flour, salt, and baking soda; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar, butter, and shortening until well blended and fluffy, about 2 minutes. Add the eggs, vanilla, corn syrup, and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture until evenly incorporated. On low speed, beat in the sour cream. Beat or stir in the remaining flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes.


Using a scan 1/4-cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3 1/2 inches apart. Using your hand, press and pat the balls to about 3 1/4 inches in diameter.**i make mine mini..using a small ice cream scoop as my measurement

Bake the cookies, one sheet at a time, in the middle o the oven for 10 to 14 minutes, or until lightly browned at the edges and the tops just spring back when lightly pressed in he centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Use a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

For the Fondants:
In a medium, heavy saucepan, bring 1/2 cup water and the corn syrup just to a boil over medium heat. Remove from the heat and stir in the powdered sugar and vanilla until completely smooth. Place the chocolate in a small, deep bowl. Pour 2/3 cup of the hot vanilla fondant over the chocolate. Stir until the chocolate is partially melted. Pour another 1/2 cup of the vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid but not runny consistency by adding 3 to 4 teaspoons of hot water, a little at a time. Stir until the chocolate melts completely and the water is thoroughly incorporated.
Set the wire racks with the cookies over wax paper to catch drips. Using a small, wide-bladed spatula, spreader, or table knife, immediately ice half of each cookies with the chocolate fondant. (if the fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. If the fondant cools completely, rewarm it over low heat, stirring).
In necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid by not runny. Ice the second half of each cookies with the vanilla fondant. Let the cookies stand until the icing set, at least 2 hours and preferably 4 hours.
** 
this recipe comes directly from Nancy Baggett's All American Cookie Book; a book that has been in my library for about 10 years.  I have not bee asked to endorse the book or any individual recipes by the author or publisher.  This is simply a darn good recipe, one of many in this book.

12 comments:

  1. I have no idea how you can post this recipe without the appropriate Seinfeld reference. We'll need to make this for our next Seinfeld round.

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  2. thanks rhondi...they are good :)

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  3. @Dan....have you been talking to hubster? before he ate one he said...i hope this doesn't blow my streak. i had totally forgotten that episode. maybe i should find it on youtube and add it to my post!

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  4. I have never heard of these so thank you for sharing a delicious piece of New York with me! I am bookmarking this recipe!

    Best wishes and happy weekend,
    Natasha.

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  5. Could it be this old New Yorker has found her recipe? I've been looking for a good/real black and white recipe for ages, actually I've given up on that, but I will try these! If they are even close, I will love you forever! Ha! B&W's are one of my favs from NY that I do miss sooooo much! That and a good blackout cake!

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  6. janie..
    i hope you like these...my mom thinks they are just like she remembers. i don't have a recipe for a black out cake...and have been looking for a black bottom pie that my dad remembers from his youth....that he had at a diner, near a train station in florida! i don't know if i will ever sort that one out! :)
    thanks for stopping by and commenting

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  7. These are my hubby's FAVORITE cookie! He can never find one he likes enough...I am so making these.

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  8. I miss black and white cookies - I may need to try these!

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  9. Stopping over from My Repurposed Life and I just have to say you have brought back a long forgotten memory from my childhood. My mother worked in a bakery so these were a staple in our house. lol

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  10. I've never seen those before. They look yummy!
    gail

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  11. I have this book too and my mom, a Brooklynite, proclaimed them pretty good. I have a blackout cake recipe too! :-)

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