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Granny’s Mini Black and White Cookies

February 3, 2017

Granny’s Mini Black and White Cookies


1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/3 cup buttermilk, well shaken

1/2 tsp vanilla

7 Tbsps. butter, soft

1/2 cup sugar

1 large egg



Put oven rack in upper and lower thirds of oven and preheat to 350° F.    Butter 2 large baking sheets.   Whisk together flour, baking soda and salt.   Mix together buttermilk and vanilla.   Beat together butter, sugar until fluffy; beat in eggs.   Add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour, mixing just until smooth.    Drop teaspoons of batter inch apart onto prepared baking sheets, bake 3 to 4 minutes, switch racks in oven and bake 3 to 4 minutes until edges are golden and cookies spring back when touched.   Transfer to cooling rack.


Cocoa Icing     

2 3/4 cups confectioners’ sugar

2 Tbsp light corn syrup

2 tsp lemon juice

1/2 tsp vanilla

4 to 6 Tbsp water

1/4 cup unsweetened cocoa powder


Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla and 2 Tbsps. water, add more water if necessary for easy spreading 1/2 tsp at a time.    Transfer half of icing to another bowl and stir in cocoa, adding water 1/2 tsp at a time to desired consistency as vanilla icing.   Cover surface with a dampened paper towel, then cover bowl with plastic.


With offset spatula, spread white icing over half of flat side of each cookie.   Starting with cookies you iced first, spread chocolate icing over other half.   Once icing is dry, cookies keep, layered between sheets of wax paper, in air tight container at room temperature 4 days.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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