Description

Duff Goldman bakes chocolate-and-vanilla-frosted shortbread cookies.

Transcript

Black and White Cookies Gals and guys, it’s time to make some cakes and I’m making Black and Whites. These are definitely not stored black and white cookies. Black and Whites are definitely a part of the Jewish-American culture. I’m just want to make these Black and White cookies. So what we got here is exactly one cup of milk, slightly warm. One tablespoon of active yeast. So what you want to do is whisk your yeast into your milk. I love that smell. So you warm up the butter and it gets nice and fluffy. Now to this we’re going to add all the dry ingredients. These are proofed yeast and half a teaspoon of vanilla, and a quarter teaspoon of the lemon extract and mix well. Okay, I’m going to mix all of our dry ingredients. All purpose flour, cake flour, salt. All purpose flour has a little bit higher protein content, than cake flour and you want to whisk all of your flour together but, you don’t want to over mix the flour because it will activate all the protein and it will give you a chewy cookie. You don’t want a chewy cookie. You want a tender cookie. So when you’re making a Black and White cookie, you really want that nice tender, caky inside and that really sweet outside. All right, so we’re going to bake this cookie on a non-stick silicon mat. So we’re looking for an overwhelmingly heaping teaspoon cookie dough. And this one of the easiest cookie ever made and are definitely the best. Now, take a nice wet spoon, smooth that dough out. The water will keep the dough from sticking to the spoon. Now you want to make sure all of these cookies are about the same thickness. If you’ve got one that’s too thin, it’s going to bake a lot quicker than the one that’s too fat. So now, we’re going to take these and put them in the oven at 375 for 20 minutes. Alright, nice and golden brown, not too over done, still soft, it’s good. Now, let’s decorate it. In most Black and White Cookies, they’re made with pour fondant. I chose to make a ganache because I love chocolate. Put your ganache on one side, spin your cookie around, grab your way, and hand it on. This is a traditional looking Black and White Cookie. Now, what if you wanted to do something different, instead of black and white, I love blue and white, and that’s cool looking cookie. If you wanted to get really fancy, grab some Dragees and drop them right into the top and as the chocolate cools, they’ll stick. Dark side -- light side -- I like chocolate. This is a good cookie. So that’s how I make my favorite cookie with a little twist. Thanks for learning something.