I love these black tie cookies, they are cake-y, moist, and delicious. Technically they are black and white cookies, but sometimes I cheat, I love the chocolate icing, and I just put the chocolate icing. John only uses the white icing – it works great for us.
Now for these batch of cookies I used half and half…SO when you make the frosting you will need to decide whether you want black tie cookies, or black & white cookies.
Black Tie Cookies – 18 cookies
Prepare Cookie Batter
3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
1 egg yolk
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 tablespoon freshly grated lemon zest
Preheat the oven to 350 degrees F. Prepare 2 baking sheets with silpats.
In a large bowl combine, flour, baking soda, baking powder and salt.
In the bowl of a standing mixer fitted with a paddle, cream butter and sugar until fluffy. Scare down the bowl, add the eggs and yolk, one at a time. Scrape down the sides of the bowl again, add the flour and buttermilk in three parts. Scrape down the bowl again, add the vanilla and lemon zest, mix on low speed to combine, turn off mixer.
Using a 1/4 cup ice cream scoop, drop cookie dough onto the prepared baking sheets, about 3 inches space from each cookie, because they will spread out.
Place both sheets in the oven, bake for 8 minutes, rotate the sheet and bake for 7 more minutes. The cookies with have a golden brown edge. Remove from the oven, cool for 5 minutes, transfer cookies to cooling rack, so that they can cool completely.
3 3/4 cups confectioners sugar
5 tablespoons milk
3 tablespoons heavy whipping cream
2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons unsweetened cocoa powder
In a large bowl, whisk together confectioners sugar, milk, heavy cream and vanilla. Now this is where you decide whether you want to make them black tie cookies or black & white cookies.
So if you are making white and chocolate icing, you need to divide the icing you have made so far into two bowls, one is finished, it’s your white icing. For the chocolate frosting add the cocoa powder and 1 teaspoon of milk.
To spread frosting and make it prettier, place some white frosting in a squeeze bottle. Flip the cookies so that the flat side is facing up, trace half the cookie with white icing, continue to do this to all the cookies. Using an offset spatula spread white frosting onto the inside of the tracing you did – continue to do so until all the cookies are filled. Then using an offset spatula spread chocolate onto other half.
The cookies will fully set in about an hour. They can be stored for about 3 days in an airtight container.