RECIPE

Diner Desserts

by Tish Boyle (Chronicle Books)

CLASSIC BLACK AND WHITE COOKIES
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Cookie base:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon finely grated orange zest
1/2 cup sour cream

White icing:
1 cup confectioner's (powdered) sugar
3-1/2 tablespoons heavy cream
1/8 teaspoon vanilla extract

Chocolate glaze:
3 ounces semisweet chocolate, chopped
1/4 cup heavy cream
1 tablespoon light corn syrup

Position two baking racks near the center of the oven and preheat the oven to 350°F. Butter two large baking sheets.

To prepare the cookie base: In a medium bowl, stir together the flour, baking powder, baking soda and salt with a whisk.

In an electric mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually beat in the granulated sugar, mixing until well combined. Add the egg, vanilla and orange zest. Scrape down the sides of the bowl and mix until well blended. Add the sour cream in three additions alternately with the flour mixture in three additions, blending well after each.

Using a 1/4-cup ice-cream scoop or cup measure, scoop 14 portions of dough onto the baking sheets, spacing them three inches apart. Use the palm of your hand to flatten each scoop into a 2-1/2-inch round.

Bake the cookies, switching the position of the sheets halfway through baking, for 15 to 17 minutes, or until just beginning to turn light golden brown. Place each cookie sheet on a wire rack and let stand for 2 minutes, then transfer the cookies to the rack and cool completely.

To prepare the white icing: In a small bowl, whisk together the confectioner's sugar, heavy cream and vanilla until smooth.

To prepare the chocolate glaze: Place the chocolate, heavy cream and corn syrup in the top of a double boiler over barely simmering water. Heat, stirring occasionally, until the chocolate melts and the glaze is smooth. Let cool for about 10 minutes, or until tepid.

Using a small, offset metal spatula, spread the white icing on half of each cookie. Let set for 10 minutes.

Using the spatula, spread the chocolate glaze on the other half of each cookie. Let set at room temperature for at least 45 minutes. Store between layers of waxed paper in a tightly covered container at room temperature for up to three days.

Yields 14 large cookies.