This is the quintessential New York City cookie. I love all things that help define NYC.
Especially a baked good!
Actually, I think New York City helps to define me, so there you are, a reciprocal love affair.
Living in Manhattan is so amazing to me. What they say about New York is true. It is a city filled with energy and life, at all hours of the day and night.
And I am no Polyanna, I am not trying to say that living in NYC makes for a great day everyday. For sure it doesn't. Everywhere has it's own pros and cons...
But every day that I walk outside onto the streets, I find something new, interesting and exciting in some way, and I think life is so much sweeter, when you and everything around you is ever evolving.
It made me so happy to make a perfectly delicious replica of something so representative of our city. Native New Yorker or new to this town, no one would ever guess this cookie is vegan.
It is a moist, cake like cookie that has hints of both vanilla and lemon. Chocolaty glaze on one side, white vanilla on the other. The perfect definition of reciprocity. Amen for NYC and it's cookies.
Especially a baked good!
Actually, I think New York City helps to define me, so there you are, a reciprocal love affair.
Living in Manhattan is so amazing to me. What they say about New York is true. It is a city filled with energy and life, at all hours of the day and night.
And I am no Polyanna, I am not trying to say that living in NYC makes for a great day everyday. For sure it doesn't. Everywhere has it's own pros and cons...
But every day that I walk outside onto the streets, I find something new, interesting and exciting in some way, and I think life is so much sweeter, when you and everything around you is ever evolving.
It made me so happy to make a perfectly delicious replica of something so representative of our city. Native New Yorker or new to this town, no one would ever guess this cookie is vegan.
It is a moist, cake like cookie that has hints of both vanilla and lemon. Chocolaty glaze on one side, white vanilla on the other. The perfect definition of reciprocity. Amen for NYC and it's cookies.
NYC Black and White Cookie
Makes 12 mini cookies
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silpat mat.
Whisk together in a medium bowl:
1 1/4 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon cornstarch
In a measuring cup, let stand for 5-10 minutes:
1/3 cup rice milk (room temperature)
1 teaspoon fresh lemon juice
set aside
With an electric mixer, beat:
1/3 cup softened Earth Balance buttery spread
1/2 cup organic sugar (evaporated cane juice)
Beat for 2-3 minutes or until fluffy.
Add:
1/2 tsp vanilla extract
Mix in, alternating "buttermilk" and flour mixture at low speed until just combined. End on a flour add in.
Gently mix in with a spatula:
1 tablespoon warm water
Using a 1/4 cup, drop batter onto prepared cookie sheet about 3 inches apart. Use wet fingers to make sure the bottom of the cookie is a nice round shape. This cookie will spread and puff a little bit. Bake at 350 degrees for 15-17 minutes or until edges are just browning. Remove cookies from cookie sheet and allow them to cool on a wire rack.
Now to make the Black and the White glaze!
Whisk together:
1 1/2 cups organic confectioners sugar
1 tablespoon plus one teaspoon light corn syrup
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 to 2 tablespoons of water as needed to make the icing smooth and the consistency of a thick honey.
Transfer half of the white to another bowl and whisk in to that:
1 to 2 tablespoons organic cocoa (not hot cocoa mix)
Add more water as needed to get that same smooth consistency as the white icing.
When your cookies are cool, frost half with a flat frosting knife, on the FLAT side of the cookie with the white and then the other side with the black. Use your finger to wipe the edges of the cookie if it drips onto the side. Place each frosted cookie onto the cooling rack to set for 30 minutes.
Enjoy!
These are best eaten on the day they are baked, but they can be stored in an airtight container in a cool place for another day or so.
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon cornstarch
In a measuring cup, let stand for 5-10 minutes:
1/3 cup rice milk (room temperature)
1 teaspoon fresh lemon juice
set aside
With an electric mixer, beat:
1/3 cup softened Earth Balance buttery spread
1/2 cup organic sugar (evaporated cane juice)
Beat for 2-3 minutes or until fluffy.
Add:
1/2 tsp vanilla extract
Mix in, alternating "buttermilk" and flour mixture at low speed until just combined. End on a flour add in.
Gently mix in with a spatula:
1 tablespoon warm water
Using a 1/4 cup, drop batter onto prepared cookie sheet about 3 inches apart. Use wet fingers to make sure the bottom of the cookie is a nice round shape. This cookie will spread and puff a little bit. Bake at 350 degrees for 15-17 minutes or until edges are just browning. Remove cookies from cookie sheet and allow them to cool on a wire rack.
Now to make the Black and the White glaze!
Whisk together:
1 1/2 cups organic confectioners sugar
1 tablespoon plus one teaspoon light corn syrup
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 to 2 tablespoons of water as needed to make the icing smooth and the consistency of a thick honey.
Transfer half of the white to another bowl and whisk in to that:
1 to 2 tablespoons organic cocoa (not hot cocoa mix)
Add more water as needed to get that same smooth consistency as the white icing.
When your cookies are cool, frost half with a flat frosting knife, on the FLAT side of the cookie with the white and then the other side with the black. Use your finger to wipe the edges of the cookie if it drips onto the side. Place each frosted cookie onto the cooling rack to set for 30 minutes.
Enjoy!
These are best eaten on the day they are baked, but they can be stored in an airtight container in a cool place for another day or so.
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