Well hello, October.

The leaves have peaked, but what remains here is still gorgeous. And for the next two months, Vail will be sleepy and very quiet. We will need this rest period before the winter season starts!

Here are some photos I’ve snapped from various outings this past week.

I meant to catch up on some chores this afternoon- you know the usual laundry, cleaning, etc. But I found myself in the kitchen whipping up cookie dough instead. Oops.

The New York classic Black and White Cookie is worth the guilt of skipping your chores. The cookie is cake-like and puffy; tender, and not too sweet. Then it has a thin coating of confectioner’s sugar icing, one half being vanilla and the other chocolate.

But who am I kidding? You already knew about the Black and White Cookie. You just never knew how easy they were to make…and how your friends and family will love you for it.

How to make this high altitude adjusted recipe:

Black and White Cookies
Adapted from King Arthur Flour

Black and White Cookies
Recipe type: High Altitude Baking
 
Ingredients
  • Cookies:
  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 1 teaspoon salt
  • ½ tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 4½ cups all-purpose flour
  • 1 cup whole milk
  • Vanilla Icing:
  • 3⅓ cups confectioner's sugar
  • 3 tablespoons corn syrup
  • 3-4 tablespoons hot water
  • ¾ teaspoon vanilla extract
  • Chocolate Icing:
  • 2⅔ cups confectioner's sugar
  • 3 tablespoons corn syrup
  • ¼-1/2 cup hot water
  • ¾ cup semisweet chocolate chips, melted
Instructions
  1. For the cookies: preheat your oven to 375 F and line baking sheets with parchment.
  2. Cream the butter and sugar together until light and fluffy, 3-4 minutes.
  3. Add the salt, baking powder, and vanilla.
  4. Beat in the eggs, one at a time.
  5. On low speed, alternate adding the flour and milk, beginning and finishing with the flour. Do not overmix.
  6. Scoop the dough onto the prepared baking sheets and wet the bottom of a measuring cup. Use it to flatten the cookies slightly. Bake for 8-10 minutes until the edges are just beginning to color.
  7. Cool on a wire rack and frost the bottoms of the cookies (flat side) with the icing.
  8. For the icings:
  9. Whisk together the ingredients for the vanilla and chocolate icings in separate bowls. Add more hot water if they are too thick.
  10. Yield: About 2 dozen cookies.

 

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the baking powder to 1 tablespoon. The baking time may also vary.

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  • 9 Oct, 2012

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