This post should have been posted on Friday, apologies. For the first few episodes of this last season of Breaking Bad my friend Dean has been coming over to watch the show with me. In honor of our viewing parties, I wanted to make a special treat. So here it is: black & white cookies! Get it, Walter White!
I randomly started watching Breaking Bad on Netflix and was hooked. As a teacher, there is nothing better than a teacher losing it and cooking meth for some extra money. Clearly the story quickly got out of hand, and then I became obsessed. I need to know what happens to Walter at the end. No worries, there are no spoilers here, I’m writing this before the final episode airs!
This is the first season of Breaking Bad I’ve watch as it aired on TV and I love that it is on a Sunday night. In college we used to pile into our apartment and watch Grey’s Anatomy and eat dessert. It’s nostalgic to watch a TV show with friends while sharing a sweet treat!
In the original recipe the cookies were black and white Russian cookies, which makes complete and lovely sense! I was out of Kahlua, so I decided to improvise with some amaretto. Not black and white Russians, but still wonderful. Black & white cookies have a cake like base that is tender and chewy. No dryness or crispness here. I kept the frosting thick, because frosting should be nice and thick. The white vanilla is a little sweeter and nicely balanced by the rich cocoa side. The best bite has a little vanilla frosting and a little chocolate frosting. These cookies are fantastic whether you are watching Breaking Bad or not!
One Year Ago – Banana Cream Pie with Chocolate & Peanut Butter
Black & White Cookies with Amaretto
Adapted from The Boozy Baker, page 94
Yield – 16 2-tablespoon cookies
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/4 cup + 2 tablespoons sugar
1/2 cup + 2 tablespoons cake flour
1/2 cup + 1 1/2 tablespoons flour
1/2 tablespoon espresso powder
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup buttermilk (or 1/4 cup milk with a squirt of lemon juice)
2 tablespoons Di Saronno
- Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment beat together the butter and sugar until light and fluffy. Beat in the egg until well combined.
- In a small bowl whisk together the 2 flours, espresso powder, baking powder, and salt.
- Mix together buttermilk and Di Saronno.
- With the mixer on the lowest speed add the flour mix in 3 batches alternating with 2 batches of the wet. Mix until just combined.
- Use a 2-tablespoon scoop to portion the dough on the cookie sheet. Flatten the dough slightly. Bake for 10-12 minutes or until the tops just begin to brown.
- Remove from the pan and let cool completely before frosting.
2 cups powdered sugar
1 tablespoon corn syrup
2 tablespoons + 2 teaspoon Di Saronno
2 tablespoons + 1 teaspoon water
1 tablespoon cocoa
- Whisk together the powdered sugar, corn syrup, Di Saronno, and 2 tablespoons of water into a smooth paste.
- Flip the cookies over and spread the frosting on half of the flat cookie bottom. Frost all the cookies.
- Add the cocoa and remaining water to the frosting and whisk again until smooth. Frost the other half of the cookies.
- Let dry on a wire rack until the frosting has hardened before packing.