Copy Cat Junior's Black and White Cookies Recipe

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Copy Cat Junior's Black and White Cookies
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Ingredients
17
Count
Nutrition
2916
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the Cookies : Preheat the oven to 375 degrees F.
  2. Grease 2 baking sheets and line with parchment paper.
  3. Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl.
  4. In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts.
  5. Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well.
  6. Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake.
  7. Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely.
  8. For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
  9. Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water.
  10. Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
  11. Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2915.97 Kcal (12209 kJ)
Calories from fat 787.29 Kcal
% Daily Value*
Total Fat 87.48g 135%
Cholesterol 402.58mg 134%
Sodium 1313mg 55%
Potassium 533.34mg 11%
Total Carbs 526.22g 175%
Sugars 399.12g 1596%
Dietary Fiber 4.35g 17%
Protein 21.92g 44%
Vitamin C 4.7mg 8%
Vitamin A 0.9mg 28%
Iron 8.2mg 45%
Calcium 230.2mg 23%
Amount Per 100 g
Calories 349.52 Kcal (1463 kJ)
Calories from fat 94.37 Kcal
% Daily Value*
Total Fat 10.49g 135%
Cholesterol 48.26mg 134%
Sodium 157.38mg 55%
Potassium 63.93mg 11%
Total Carbs 63.08g 175%
Sugars 47.84g 1596%
Dietary Fiber 0.52g 17%
Protein 2.63g 44%
Vitamin C 0.6mg 8%
Vitamin A 0.1mg 28%
Iron 1mg 45%
Calcium 27.6mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.8
    Points
  • 81
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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