Boston Bruins Black And Gold Cookies
You've all probably heard of black and white cookies (or as Jeff calls them, half moons), right? Well, I thought it would be fun to dress them up for a Bruins game! These are a little easier to make than the puck-cakes I shared with you at the beginning of the season, so if you're looking for an easy game-time treat, these cookies are the way to go.
It's Bruins versus Canadiens tonight. Let's go, B's!
Boston Bruins Black And Gold Cookies (adapted from Baked Explorations)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter
1 1/4 cups sugar
2 eggs plus 1 yolk
3/4 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon grated lemon zest
3 3/4 cups confectioners' sugar
4 to 5 tablespoons whole milk
3 tablespoons heavy cream
2 teaspoons vanilla extract
Yellow food coloring paste or gel
Red food coloring paste or gel
1/2 cup plus 2 tablespoons double-Dutch dark cocoa powder
Black food coloring paste or gel
To make the cookies: Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or Sipat mats.
In large bowl, sift together flour, baking soda, baking powder, and salt.
In bowl of stand mixer fitted with paddle, cream butter and sugar until light and fluffy, about 2 minutes.
Scrape down bowl and add eggs and yolk one at a time, beating after each addition. Scrape down bowl, and mix on low speed for 10 seconds.
Add flour mixture in three parts alternating with the buttermilk in two parts (ending with the flour mixture).
Scrape down bowl, add vanilla and lemon zest, and mix on low speed for a few seconds.
Using a medium-size (1 1/2-tablespoon capacity) cookie scoop, drop dough on prepared baking sheets. You should be able to fit 9 cookies on each sheet, leaving plenty of room for them to spread.
Bake cookies (two pans at a time) for 10 to 15 minutes, turning pans and switching racks halfway through, until edges are golden brown and tops spring back when lightly touched.
Place baking sheets on wire racks to cool for 5 minutes, then transfer cookies to racks to cool completely.
Repeat with remaining batter.
To make the frostings: In large bowl, whisk together confectioners' sugar, milk, cream, and vanilla. If mixture is too thick, add milk by the teaspoon until desired consistency is reached. Pour half of the frosting into a separate bowl.
Use yellow and red food coloring to dye one bowl of frosting the yellow-gold color of the Boston Bruins. You'll only need a tiny bit of red to add depth to the yellow. (If you add too much red, you'll end up with orange and you can just make black and orange cookies for Halloween, or add the cocoa powder to your orange frosting and turn that black and start over dying the remaining frosting yellow-gold.)
To the remaining bowl of frosting, add the cocoa powder and 1 teaspoon water. Whisk together and add more water if necessary to thing chocolate frosting to same consistency as vanilla frosting. Add a couple drops of black food coloring to darken the chocolate frosting.
Use a baby offset spatula to spread the yellow-gold frosting on one half of the cookies. Let set for 20 minutes.
Then spread the chocolate frosting over the unfrosted half of each cookie.
Let the frosted cookies set completely, about 1 hour, before serving them.
The cookies are best the day they are made. (But you can store them in an airtight container for up to 3 days.)
These cookies were something between a cookie and a cake, with a bright, citrusy flavor, and rich chocolaty and sugary frosting. No matter what color you decide to make them, they are worth making. The cookies are technically supposed to be portioned out with a 1/4-cup scoop, but there's no way I could bring myself to make cookies that big. At this size, you'll end up with plenty of cookies to go around, and no one will be daunted by their size.
(Apologies for the old camera pictures. I made these months ago.)
Have you ever had black and white cookies?
Labels: Desserts - cookies bars candies