New York Black & Whites

Before I had my accident, I decided I wanted to make the traditional cookie of NYC - the black and white. If you've never had one, they're more like a cake than a cookie, normally about the size of a compact disc. The cakes themselves aren't terribly sweet, but are glazed with a vanilla (on one side) and chocolate (on the other) icing. Mine are not perfect looking, but would be if I had a giant muffin tin or an ice cream scoop! I haven't had a black and white in a while (oops, sorry Dana!) so I recreated them, gluten-free! If you make these, frost one half and then let them sit for 5 minutes, so the icing sets and won't smear. The icing will be a little drippy until it sets, but don't worry.



Black and Whites
recipe adapted from Feb '02 Gourmet
1 1/4 c flour mix
1/2 t xanthan gum
1/2 t baking soda
1/2 t salt
1/3 c milk
1/2 t vanilla
6 T butter, softened
1/2 c sugar
1 egg

Preheat oven to 350. Whisk together flour, xanthan gum, baking soda, and salt. Cream butter and sugar, then add egg and beat to combine. Add the flour mix alternately with the milk, starting and ending with the milk. Plop in circles on a greased cookie sheet, flatten the tops, and bake for 10-12 minutes. Cool a few minutes on cookie sheet. Once cooled a bit, remove from cookie sheet and flip upside down. Icing
1 1/4 c confectioners sugar
1 T corn syrup
1/2 t vanilla
1-2 T milk
1/3 c cocoa powder

Mix the first 3 ingredients, then add milk a little at a time until the icing is smooth. Frost half the cookies (once they're cooled), stick them in the fridge, then mix the cocoa powder into the rest of the icing until smooth. Frost other half of cookies, let them sit for a few minutes, and eat!