Dolce Mangia
Sweet Eats
Big City Black and Whites

Cookie:
1 3/4 c unbleached flour
1/2 t baking powder 
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter, room temperature
3/4 c sugar
1 t grated lemon zest
2 large eggs
1 t vanilla
1/4 t almond extract
1/2 c buttermilk

 
Chocolate Glaze:
1/3 c heavy cream
4 T unsalted butter, cut in pieces
3 T light corn syrup
1 c chocolate chips

White Glaze:
2 c powdered sugar
3 T hot water, if necessary
2 t hot water, if necessary
1 t light corn syrup
1/4 t almond extract

Directions:

Position a rack in the middle of the oven.Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper. 

In a medium bowl, stir the flour, baking powder, baking soda and salt together; set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and lemon zest until smooth and slightly lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Beat in the eggs, vanilla and almond extract until blended about 1 minute. On low speed, mix in half of the flour, mixture just to incorporate it. Mix in the buttermilk, blending completely. Mix in the remaining flour mixture.

Using an ice cream scoop, with a 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheet, spacing the cookies at least 2 1/2" apart. Bake the cookies until the edges and bottoms are lightly browned and a toothpick inserted near the center comes out dry about 14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to wire rack to cool completely.

Chocolate Glaze: In a medium saucepan, heat the cream, butter and corn syrup over medium heat until the mixture is hot and the butter melts; do not let boil. Remove the pan from the heat and add the chocolate chips.let the chocolate melt for 30 seconds, then stir until all the chocolate has melted and the glaze is smooth. Let the glaze cool until it thickens enough to cling to the cookies.about 30 minutes. 

White Glaze: When ready to glaze the cookies, in a medium bowl, stir the powdered sugar, 3 tbls of the hot water, corn syrup and almond extract together to make a thick smooth, pourable glaze. If necessary, continue adding hot water by the tsp to reach the desired consistency.

Frosting the Cookies: Turn the cookies so the the flat bottom sides are up. Spoon about 1 tbsp of the white glaze on one side of what is not the top of the cookie and use the back of the spoon to spread the glaze evenly over half of the cookie.if the glaze thickens as your work, so that it does not spread easily, add a few drops of water. Repeat with the remaining cookies. Spoon a generous 1 tbsp of the chocolate glaze over the bare half of the cookie, spreading it evenly over that half of the cookie. Some glaze may drip over the sides, and that is fine. You will have about 3 tbps of chocolate glaze left over for another use. Wrap each cookie in plastic wrap and refrigerate. Serve cold or at room temperature. The cookies can be stored in the refrigerator for up to 3 days.

Time: 90 minutes   Makes: 9

These are regulars in many delis on the east coast. In upstate NY we have half moons. Contrary to popular belief, there is a difference between half moons and black and whites. The half moons are more cake-like and have frosting instead of glaze. I have both recipes on Dolce Mangia. While both are very tasty, I am partial to my grandmother's half moon recipe, but I often buy black at whites at my local gourmet store. This recipe came from Big Fat Cookies by Elinor Klivans.

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