Black & White Cookies

Black & White Cookies

Prize-Winning Recipe 2007! Use sugar cookie mix as a quick-and-easy way to get to the classic New York cake-like cookie with distinctive half-moons of chocolate and vanilla frosting.

by 3  people
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Recipe from Betty Crocker
SERVINGS
24
YIELD
2 dozen cookies (3 inch)
PREP TIME
45 mins
TOTAL TIME
1 hr 20 mins

Black & White Cookies

Prize-Winning Recipe 2007! Use sugar cookie mix as a quick-and-easy way to get to the classic New York cake-like cookie with distinctive half-moons of chocolate and vanilla frosting.

Recipe from Betty Crocker
Recipe from Betty Crocker
Black & White Cookies
SERVINGS
24
YIELD
2 dozen cookies (3 inch)
PREP TIME
45 mins
TOTAL TIME
1 hr 20 mins
by 3  people
add your rating
add a comment
Ingredients
    Cookie
    • 1   pouch Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
    • 1/2  cup buttermilk
    • 1/4  cup butter or margarine, softened
    • 1   teaspoon grated lemon peel
    • 2   eggs
    Icing
    • 3   cups powdered sugar
    • 1/4  cup whipping cream
    • 2   tablespoons butter or margarine
    • 1/2  teaspoon vanilla
    • 1/3  cup dark chocolate chips (2 ounces)
    • 1   tablespoon whipping cream
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    Directions
    1. 
    Heat oven to 350 degrees F. In large bowl, stir cookie ingredients until batter-like dough forms.
    2. 
    With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets.
    3. 
    Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely.
    4. 
    Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth.
    5. 
    In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream on High 1 minute; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing.
    6. 
    For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature.
    Tip:
    1. 
    High Altitude (3500-6500 ft): Bake 14 to 17 minutes.

    nutrition information

    Per Serving: cal. (kcal) 200, Fat, total (g) 7, chol. (mg) 30, carb. (g) 2, pro. (g) 2, sodium (mg) 80, Other Carb () 2, Medium-Fat Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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