Black and orange cookies

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Quantity: 30 pcs.

These vibrant cookies, coated in half chocolate and half orange icing, are a fun twist on the New York black-and-white cookie, perfect for Halloween. You can use this idea to tint the icing to match your holiday theme. The cookies are soft, with a delicate sugar coating, just the right amount of sweetness, and absolutely beautiful. Your guests will be delighted.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

3.5 cups of flour
1.5 tsp baking powder
1/4 tsp ground nutmeg
1/4 teaspoon salt
0.5 cups of milk
1 tsp vanilla extract
220 g butter, room temperature
1 and 1/4 cups granulated sugar
2 large eggs + 3 egg yolks

Glaze

4.5 cups powdered sugar
3 tablespoons light corn syrup
1 tbsp. freshly squeezed lemon juice
1 tbsp vanilla extract
Orange gel food coloring
1/4 cup cocoa powder

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Cooking the dish according to the recipe:

Bake the cookies:

Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Sift the flour, baking powder, nutmeg, and salt onto a large sheet of parchment or into a bowl. Combine the milk and vanilla extract in a measuring cup. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and yolks one at a time, then increase the mixer speed to high and beat for about 30 seconds.
Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Increase mixer speed to high and beat for 15 seconds.

Drop the dough into mounds (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 13-15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.
Prepare the glaze:

In a large bowl, beat together the sugar, corn syrup, lemon juice, and vanilla extract with a mixer on low speed. Increase the speed to medium and gradually add 6-7 tablespoons of cold water until the glaze is smooth and pourable.
Transfer a little more than half of the glaze to a medium bowl; tint with orange food coloring. Add the cocoa powder to the remaining glaze and beat on low speed with a mixer. Increase the speed to medium and gradually add 1-2 tablespoons of cold water until the chocolate glaze reaches the same consistency as the orange glaze.
Spread icing on the flat side of each cookie, coating half with orange and half with chocolate. Let sit until the icing sets, about 1 hour.