BY ADRIANNA ADARME
Black-and-white cookies are the one dessert that truly channels the no-nonsense attitude of New Yorkers—the city of its origin. There’s no dainty piping involved, no careful placing of sprinkles or toppings—just two elegant, side-by-side swipes of chocolate and vanilla icing. In this spin, Adrianna Adarme, the blogger behind A Cozy Kitchen, tinges the cookie and one of the glazes pink with a little bit of strawberry puree that gives both a bright, fruity contrast to the chocolate glaze.
5 ounces fresh strawberries, hulled and halved 1 2/3 cups all-purpose flour
1/2 teaspoon baking powder 1/2 teaspoon salt
2 large eggs
3/4 cup white granulated sugar 1/4 cup whole milk
6 tablespoons unsalted butter, melted and cooled to room temperature
1 teaspoon pure vanilla extract
1/2 cup powdered sugar, sifted
1 tablespoon strawberry puree
1/4 cup powdered sugar
1 tablespoon cocoa powder
1 tablespoon whole milk
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Add the strawberries to the bowl of a food processor and pulse until they’re smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside to use when making the glaze.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
4. In a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry puree and milk, and whisk to combine. Whisk in the melted butter and vanilla extract. Add the flour mixture, and stir to form a smooth dough, being sure not to overmix.
5. Using a 2-ounce cookie dough scoop, drop 5 to 6 cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet; you may need to use an offset spatula or butter knife to flatten the cookie dough slightly until it’s about 1/4 inch thick. Bake the cookies until the edges are light brown and the center is soft, about 12 to 14 minutes. Gently transfer the cookies to a wire rack to cool. Repeat until you’ve worked through all the cookie dough.
6. To make the pink glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon of strawberry puree until smooth and thick.
7. To make the black glaze, whisk together the powdered sugar, cocoa powder, and heavy cream until smooth. Flip over all of the cookies and smear the chocolate on half of each cookie. Ice the remaining half of each cookie with the strawberry frosting, and let the frosting set. Store the cookies in an airtight container.