Black & White Cookies

• 17 November 2008

















Recently, for a "black & white" themed youth event at my church, I made these bad boys. They are a substantial cookie...guests will likely only eat one. The only things I would change about this recipe are:

* cut the cooking time in half...at least at my altitude. Hard cookies are no good in my book.

* add a little lemon zest to the cookie dough

Since I recently banned corn syrup (and anything containing corn syrup) from the house, I simply omitted it from the icing recipe. I thought the icing turned out just fine without the syrup. Also, I found it interesting that boiling water makes icing so much easier to smooth out. That was a great little tip...just in time for those iced sugar cookies so prevalent around the holidays.

P.S. I know many people are picky about their iced sugar cookie preferences, but in my opinion Kneaders makes the best version around.


6 comments:

emily said...

have you had the sugar cookies from hagermans? those are my absolute favorite. too much frosting...but i can handle too much frosting. yum.

Lauren said...

Those look delicious!! I am glad they work without the corn syrup. My kids will love homemade black and white cookies - they are always asking for them at the store. The ones here look so good but are never fresh so we never buy them.

xo

Georgia said...

I love the idea of adding lemon zest to the dough. One of my favorite chocolate truffle at XOX Truffles in S.F. has the chocolate and lemon flavors together (Do you remember the name of that one?) and it is REALLY GOOD!

noelle said...

no more corn syrup...explain the ban...maybe i should be doing it too.

Adrienne said...

I'm glad I'm not the only one who likes soft cookies. John likes hard cookies. blech. I'm definitely going to have to try those soon!

Music-loving Mom said...

We get these everyday after school! Yes, a true NY treat. This recipe will save me a lot of money since we'll just make our own now. Thanks!

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