Mini Black and Whites

(from mayflowerkids’s recipe box)

Source: Woman's Day

Prep time: 40 minutes
Cook time: 8 minutes
Serves 60 people

Categories: cookies, holiday


  • •1 1/4 cups all-purpose flour
  • •1/4 tsp baking soda
  • •1/4 tsp kosher salt
  • •1/3 cup unsalted butter, at room temperature
  • •1/2 cup granulated sugar
  • •1 tsp pure vanilla extract
  • •1 tsp lemon zest
  • •1 large egg
  • •1/2 cup sour cream
  • •2 cups confectioners’ sugar
  • •2 Tbsp light corn syrup
  • •3 Tbsp whole milk
  • •3 Tbsp unsweetened cocoa


  1. Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt.

  2. Using an electric mixer, beat the butter, granulated sugar, vanilla and lemon zest in a large bowl until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and alternately add the flour mixture and sour cream, mixing just until incorporated.

  3. Drop slightly rounded tsps of dough 2 in. apart onto prepared baking sheets and bake, rotating the position of the pans halfway through, until a wooden pick inserted in center comes out clean, 6 to 8 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

  4. Meanwhile, in a medium bowl, whisk together the confectioners’ sugar, corn syrup and 2 Tbsp milk until smooth and spreadable. Transfer 1/3 cup glaze to a small bowl and stir in the cocoa and remaining 1 Tbsp milk until smooth. (Icing should be thick, but spreadable. If necessary, add an extra 1/2 to 1 tsp milk.)

  5. Turn cookies flat-side up. Spread white icing over half of each cookie. Once the white icing has dried, spread chocolate icing over the other half. Let stand at room temperature until set.

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