This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Saturday, December 1, 2012

Black and White Cookies

This A.M. December is here and I have a great holiday cookie recipe for all you bakers out there.

My mom is from New York and black and white cookies are one of her faves. I thought it would be a nice treat to make them for her when she came to have dinner with me.  Real black and white cookies should be cakey (if that is a word) which is exactly what I had to figure out how to do. I tried various recipes from online the past few months and none of them were right. All of them had the consistency of a sugar cookie. I came up with a recipe that combined elements from studying other types of cookie recipes to make an authentic black and white cookie. Baking until midnight Saturday I got exactly what I wanted and just in time for dinner with my mom on Sunday. One problem though. The white chocolate ganache came out more like a glaze than a rich thick ganache. The dark chocolate came out just fine (great actually), but no matter what I did that darn white chocolate didn't want to cooperate! So I had to improvise and make my own design, dark chocolate ganache in the center and the whole cookie glazed with the white chocolate sauce. Tastes amazing, but if anyone has a secret for white chocolate ganache, please share!

Mackers' Black and White Cookies

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter. softened
2 cups sugar
1 tablespoon vanilla
2 eggs
15 oz ricotta cheese (whole milk)
1 1/4 cups heavy cream
16 oz dark chocolate chips
1 1/4 cups heavy cream
16oz white chocolate chips

Preheat oven to 350.

Combine first three ingredients in a bowl and set aside. In a large bowl beat the butter and sugar until fluffy. Add the eggs one at a time and mix until each is incorporated. Mix in the ricotta and vanilla. Add the dry ingredients and beat on low speed. Spoon the dough on to a cookie sheet lined with parchment paper. Bake for 15 minutes until the just the edges are golden. Allow to cool on cookie sheet.

For the dark chocolate ganche, heat heavy cream to boiling and pour over the dark chocolate chips. Whisk until combined. Repeat for white chocolate. Frost cookies when they are completely cooled. Allow ganache to harden for about 2 hours. Don't stack the cookies, you may mess up the ganche.

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