The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

The Food Philosopher: Our Gluten–Free Philosophy

 

 

FOOD PHILOSOPHER™ GOES WHEATLESS

Black & White Cookies

BLACK AND WHITE COOKIES ARE REALLY FLAT LITTLE CAKES COVERED
with a thin icing. Although they are rarely found outside of the New York metropolitan area, this regional treat can be found on almost every block in New York City. They are delicious in their new gluten-free form, and even if you've never had one before, we think you will find this cookie a welcome addition to your gluten-free repertoire. If the somewhat labor–intensive task of frosting one half of the cookie with vanilla icing and the other half with chocolate fails to hold any allure, feel free to make them all vanilla or all chocolate. In addition, one creative kid–tester asked to create a "sandwich cookie" using regular vanilla cake icing, more along the lines of a whoopee pie. No matter how you frost your Black and White Cookies, they'll bring big smiles when you serve them with a glass of milk or a cup of coffee for an afternoon snack.

© 2007 by Claudia Pillow and Annalise Roberts

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Food Philosopher’s® Gluten-Free

BLACK & WHITE COOKIES

Makes about 24

1¼ cups brown rice flour mix*
1 tablespoon buttermilk powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
7 tablespoons butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla
¼ cup water

*see “Gluten–Free Flour Mixes” in our Recipe Archive

  1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease cookie sheet with baking spray.
  2. Combine brown rice flour mix, buttermilk powder, baking soda, baking powder, xanthan gum, and salt in a small bowl and set aside.
  3. Beat butter and sugar at medium speed in large bowl of electric mix until light and fluffy. Add egg and vanilla and beat well.
  4. Reduce speed to low and add flour mixture and water in two additions; mix until just smooth.
  5. Drop rounded tablespoons of batter 1–inch apart onto cookie sheets and flatten very slightly. Bake in center of oven for about 12 minutes until tops are puffed and cookies are very pale golden and cooked through (tops should spring back when touched). Cool slightly on cookie sheet and transfer to wire rack to cool completely.
  6. Using a small spatula or butter knife, spread vanilla icing over flat side of each cookie. As vanilla icing dries, spread chocolate icing over other half. Once icing is dry, store cookies in an airtight container. Place sheets of wax paper between layers of cookies. Best when eaten within three days of baking. After three days, store in refrigerator. Can be kept in refrigerator for 2 weeks or frozen for up to three weeks.

Vanilla Icing

1 1/3 cups confectioners sugar
1 or 2 teaspoons light corn syrup
1 teaspoon fresh lemon juice
½ teaspoon pure vanilla extract
1-2 tablespoons water

Chocolate Icing

11/3 cups confectioners sugar
¼ cup cocoa powder
1 or 2 teaspoons light corn syrup
1 teaspoon fresh lemon juice
¼ or ½ teaspoon pure vanilla extract
2-3 tablespoons water

  1. To make Vanilla Icing: in a small bowl, stir together confectioners sugar, light corn syrup, fresh lemon juice, teaspoon pure vanilla extract, and 1 tablespoon water. Add more water, ½ teaspoon at a time until a smooth, spreadable consistency is reached.
  2. To make Chocolate Icing: in a small bowl, stir together confectioners sugar, cocoa powder, light corn syrup, fresh lemon juice, teaspoon pure vanilla extract, and 1 tablespoon water. Add more water, ½ teaspoon at a time until a smooth, spreadable consistency is reached.

©2007 by Claudia Pillow and Annalise Roberts

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