Wednesday, January 20, 2010

Black and Tan Cookies


I have discussed certain food items before that seem to be popular here on the east coast that I had never heard of until moving here. In just about every diner or bakery you walk into, you are almost guaranteed to find black and white cookies. I've sampled this cookie from multiple places and I still can't figure out what the big deal is about this cookie. It looks really appealing to the eye, but that is as far as it goes for me, so I was happy to see Daydream desserts recipe for a more improved variation of the black and white cookie, the black and tan cookie. This cookie carries hints of the espresso without being too overpowering. The chocolate side is rich, and well, chocolaty while the tan side reminded me more of a caramel flavor. The icing provides a nice crunch as you bite into the soft cookie. Now I feel like I am almost participating in the black and white cookie craze, only this cookie is so much better!

Espresso Black and Tan Cookies

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1 cup cake flour

1 cup all-purpose flour

1 teaspoon baking powder

1 1/2 sticks unsalted butter, softened

1 cup sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

1 1/2 teaspoon instant espresso powder

1/2 cup buttermilk

Preheat oven to 350 degrees. Place racks in the lowest portion of the oven. Line two baking sheets with parchment paper.

Whisk together cake flour, all-purpose flour, and baking powder. Set aside. Dissolve the espresso powder in the buttermilk.

Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes. Add the egg and vanilla, mix at medium speed until incorporated.

With the mixer on low, add flour mixture in two or three additions, alternating with the buttermilk mixture. Beat until ingredients are incorporated.

Spoon the batter onto the parchment paper by the tablespoon ensuring you leave enough space between each cookie. Bake for 8 minutes, then turn the pan and bake for another 4 to 6 minutes until the cookies are golden around the edges. Cool on wire rack.

Espresso and Chocolate Icing

2 1/2 cups plus 1 teaspoon confectioners’ sugar, plus more as needed

1 tablespoon light corn syrup

2 teaspoons espresso powder, dissolved in 2 tablespoons hot water

1/4 teaspoon vanilla extract

Chocolate Icing

1 ounce bittersweet chocolate, finely chopped

2 tablespoons unsweetened cocoa powder

1/2 teaspoon espresso powder, dissolved in 1 1/2 tablespoons hot water

1 teaspoon light corn syrup

In a small bowl, combine the confectioners’ sugar, corn syrup, dissolved espresso powder, vanilla, and stir until smooth. Divide in half between two bowls.

Melt the chocolate in a microwave safe bowl at 50% power for 2 to 3 minutes. Stir until smooth, then pour melted chocolate into one of the bowls along with the cocoa powder, dissolved espresso, and corn syrup.
With an offset spatula coat half of each cookie with chocolate icing and allow to set. Coat the other side with the espresso icing and allow to set. If either icing seems too runny, add a teaspoon of confectioners’ sugar at a time until consistency is just right. If chocolate icing starts to set, microwave for 10 to 15 seconds at 50% power.

Source: Daydream Desserts, originally adapted from Desserts by the Yard

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