Yesterday would have been perfect for Halloween. It was cold, dark, and windy until late afternoon when the sun came out and kids walked home from school. It would have been a perfect evening for trick-or-treating, but Halloween is still a week away. To keep in the Halloween spirit, I tried a recipe for Easy Black and Orange Cookies. These are regular Black and White Cookies cookies with orange icing instead of white. I found the idea in Food & Wine magazine but used a different recipe.
Easy Black and Orange Cookies
- 1/3 cup unsalted butter softened (75 grams)
- 1/2 cup granulated sugar 100 grams
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk or lite sour cream room temperature
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour 160 grams
- 3 cups confectioners' sugar 350 grams
- 2 tablespoon light corn syrup
- 1 tablespoon fresh lemon juice optional
- ½ teaspoon vanilla
- 2-4 tablespoons water you might need more
- 1/2 cup unsweetened Dutch-process cocoa powder
- Red & yellow food coloring
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or non-stick foil.
- With an electric mixer or a wire whisk, beat butter and sugar until fluffy. Add egg and beat just until combined. Mix in baking soda and salt, making sure there are no lumps of baking soda. Stir in the buttermilk and vanilla, then add the flour and stir until it is well mixed.
- Spoon quarter cups of batter about 3 inches apart onto baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer to a cooling rack and cool to room temperature.
- Icing: Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water. Transfer half of icing to another bowl and stir in cocoa, adding more water slowly until you get a nice spreading consistency.
- Dye the remaining white icing orange, using yellow food coloring a tad of red.
- Ice the cookies ½ orange and ½ white. Traditional black & whites are iced on the flat side rather than the rounded side, but I iced it on the rounded side.
- Allow icing to set before serving cookies.
- Makes about 8 cookies