[originally posted on DO 3/22/08]Here's the second batch:
Here's the third batch, a few days later:
Here's the link to the recipe:
Tips I learned:- flat side of cookie UP, don't let the bottoms burn, keep the frosting thick or it will run off the cookie
http://www.epicurious.com/recipes/food/views/106171Last night at around 2 am, we took a ride to Pathmark and got the missing ingredients that we needed to make another batch of Black and White cookies. We were out of the "confectioners sugar".
Batch #4 came out better than the previous batches..if someone is REALLY curious, I will snap pictures, but you better say something soon because they are going fast...
Other observations regarding these cookies:
1) They are fairly complex to make, there are many pitfalls that can be hit during the production process, as evidenced by my "lessons learned" in various places on this very thread. Dont make the cookies too thick or you may find that the center isnt completely cooked, and in order to cook the center thoroughly, the bottoms (which become the tops) may burn. Last nights batch was PERFECT in regard to being completely cooked. The icing should be thick enough so it doesnt run off the cookie..but if it is peanut buttur consistency then you dont get the smooth finish..but it still looks and tastes fine.
2) When we got back to my place at 2:30am and sweetpea (user id on this site) started mixing the ingredients, she realized to her chagrin that the buttermilk was no good! So she mixed the skim milk with butter, and it worked just fine. In fact maybe even better. So why buy buttermilk when you can use easy to find ingredients?
3) She found that setting the oven to 150 (150 is NOT a typo) rather than 450 worked much better, although that might be because my oven runs too hot.
