This
is a spin on the black white cookie which is great for Christmas. I iced all
cookies with the red glaze first and then iced all the cookies with the white glaze
next.
Yield: 24 to 32 cookies
For the Dough
2 ¼ cups/298 grams all-purpose flour
1 teaspoon fine sea salt or table salt
½ teaspoon baking powder
1 cup/230 grams unsalted butter, at room temperature, plus more, if you like,
for pan
¾ cup/149 grams granulated sugar
1 large egg yolk
⅛ to ¼ teaspoon peppermint extract
For the Royal Icing
3¾ cups/454 grams powdered sugar
3 large egg whites
½ teaspoon cream of tartar
Pinch of fine sea salt or table salt
3 drops peppermint extract, plus more to taste
Food coloring, as needed
Directions
Step 1 In a large bowl, sift together flour, salt and baking powder.
Step 2 In an electric mixer fitted with the paddle attachment, beat together
butter and granulated sugar on medium speed until fluffy and lightened in
color, 2 to 4 minutes. Beat in egg yolk and peppermint extract. With mixer set
on low, gradually add flour mixture, beating until just incorporated, scraping
down the bowl as needed.
Step 3 Gather dough into a ball and press it into a 1-inch-thick disk. Wrap in
plastic wrap, and refrigerate for at least 1 hour. (The dough can be made up to
5 days ahead and stored in the refrigerator, or frozen for up to 2 months. Thaw
it overnight in the fridge.)
Step 4 When ready to bake, heat the oven to 350 degrees. Line 2 sheet pans with
parchment paper.
Step 5 Unwrap the disk of dough out onto a sheet of parchment paper and place
another parchment sheet over the top. Roll the dough until it’s ¼-inch thick
then remove the top parchment. Use a floured 2-inch-round cookie cutter to
stamp out the cookies, and transfer them to the prepared baking sheets, spacing
at least ½ inch apart. Reroll the scraps as needed, creating more cookies.
Step 6 Bake until the cookie edges and bottoms are brown, rotating the pan once
halfway through baking, 13 to 17 minutes. Transfer the cookies to wire racks
and cool completely.
Step 7 Make the royal icing: In the bowl of an electric mixer fitted with the
whisk attachment, combine the powdered sugar, egg whites, cream of tartar, salt
and peppermint extract. Whisk on high until stiff and glossy, adding water if
needed so that the icing runs off a spoon. Taste and add a little more
peppermint if needed. It should be deeply flavored. (The peppermint flavor of
these cookies fades over a few days. So if you plan on keeping them for more
than a day or two, use a greater amount of peppermint extract.)
Step 8 To tint, divide the icing into two small bowls. Cover the contents of
one bowl — you’ll leave it white — with plastic wrap, as it’ll dry out very
quickly. Use a rubber spatula to stir in red coloring into the other until it’s
vibrant. Tap the bottoms of the bowls to remove any air bubbles.
Step 9 Working one at a time, spoon the red icing on one half of the cookie,
aiming for a straight line through the center of the circle. Once the icing is
dry, spoon the white icing on the blank side of the cookie and let sit to set.
Tip
These are best eaten within a week of baking. Store them in an airtight
container at room temperature.
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