Black And White Heart Cookies
A New York City staple, these cake-like cookies are sweet, soft and full of flavor. Since it’s almost Valentine’s Day, I decided to cut the original round shape into a heart. These black and white heart cookies are sure to make your sweetheart swoon! Make them today and you’ll be instantly transported to The Big Apple.
Makes 10 cookies
- 10 tablespoons (1¼ sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 extra-large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup sour cream
For the glazes:
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons light corn syrup
- 2-3 tablespoons half and half, plus more if needed
- 1/4 cup cocoa powder
Preheat the oven to 350F
Line two baking sheets with parchment
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 2 to 3 minutes, until light and fluffy.
With the mixer on low, add the egg and vanilla and mix well, scrape down the sides with a rubber spatula.
Sift the flour, baking powder, baking soda, and salt into a bowl.
With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined.
Using a 2 1/4-inch ice cream scoop, place 5 level scoops of batter 2 inches apart on each of two sheet pans.
Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean.
Do not over-bake them!
Right from the oven, use a heart shaped cookie cutter to cut the cookies. (Snack on the scraps while you prep the glaze)
Cool the cookies on the pans for 5 minutes, then transfer to a wire rack to cool completely.
For the glazes:
Whisk the powdered sugar, lemon juice, vanilla, corn syrup and 2 tablespoons half and half together until smooth.
Divide the glaze evenly between two bowls.
Add the cocoa powder to one of the bowls and whisk until smooth, adding half and half, about a teaspoon at a time until it’s the same consistency as the vanilla glaze.
Flip the cookies over so that the bottom (flat side) is up.
Ice half the cookie with the vanilla glaze and the other half with the chocolate glaze and let the glaze set (30 minutes) Store the cookies in an airtight container in a single layer so they don’t stick to each other.
I made Scott get in the car and honk while yelling profanities as I sat and enjoyed my cookie. It really felt like I was in the city.