Monday, January 24, 2011

What's black and yellow and oh so sweet?


    Well, that is one of the correct answers - the second would be these mouth watering cookies!  The Babe and I were invaded, I mean unexpectedly hosted an AFC Championship Game party last night.  Our only requirement was that they came through the door with chilled Rolling Rock beers and full support for the Pittsburgh Steelers.  We don't think that is asking too much in exchange for awesome food and even better football.  Not to mention our company, which includes three hours of screaming, jumping up and down, and general football fanatic debauchery.

     Babe and I are considering painting our faces and stomachs for the Super Bowl.  Or maybe we'll just go an get a Steelers #7 tattoo.  That should really impress our boys, while at least Mick.

     I adapted this recipe for Black and White cookies from Martha Stewart (love her!), and with a couple of noted variations, turned them into the perfect football dessert.



Makes 10.
  • 1 cup all-purpose flour
  • 2/3 cup cake flour, not self-rising
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract - substituted almond
  • 2 cups confectioners' sugar, sifted
  • 2 tablespoons light corn syrup, plus more if needed
  • I added 4 drops of yellow food coloring
  • 1 1/2 ounces bittersweet chocolate, melted
Eat happy - go STEELERS!


  1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
  2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
  3. In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
  4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

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