Photo: Victor Protasio
“They’re perfectly soft and delicious,” the author ofAmerican Cookiesays about her festive spin on classic black and white cookies.
Anne Byrn’s Frosted Two-Tone Cookies
½ cup granulated sugar7 Tbsp. (3½ oz.) unsalted butter, at room temperature1 tsp. vanilla extract2 large eggs, at room temperature2 cups (about 7½ oz.) bleached cake flour1 tsp. baking powder½ tsp. table salt6 Tbsp. whole milk, at room temperature3 cups powdered sugar3 Tbsp. plus 1 tsp. water, as needed, divided ¼ tsp. blue food-coloring gel1 Tbsp. unsweetened cocoa
1.Preheat oven to 350° with oven rack in middle position. Line 2 baking sheets with parchment paper.
- Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in vanilla; stop to scrape down sides of bowl using a rubber spatula. Add eggs 1 at a time, beating well after each addition; stop to scrape down sides of bowl.
3.Whisk together flour, baking powder and salt in a bowl. Add flour mixture to butter mixture alternately with milk, beating on medium until combined and smooth, 1 to 2 minutes. Stop to scrape down sides of bowl.
4.Using a 2½-tablespoon scoop, dollop batter into 14 equal portions, spaced 5 inches apart, on baking sheets. Shape each into a 2½-inch round using the back of a spoon.
5.Place 1 baking sheet in preheated oven. Bake until cookies spring back to the touch but have not browned around edges, 11 to 13 minutes. Remove from oven. Transfer parchment paper with cookies to a wire rack to cool, about 15 minutes. Repeat process with the second baking sheet. When all cookies have cooled, remove from parchment paper and place on wire rack.
7.Frost 1 half of each cooled cookie with desired glaze using a small metal spatula. Allow to set, 15 to 20 minutes. Frost remaining halves with other desired glaze, just touching the border of the first glaze. Allow to set, about 30 minutes.
Makes:14Active time:1 hourTotal time:2 hours, 30 minutes
source: people.com
