Red and white cookies

Votes: 1

Time: 2 hours.
Complexity: average
Quantity: 22 pcs.

This recipe gives traditional New York black-and-white "friendship cookies" a Christmas makeover with red and white icing. Bake the round cookies using flour, butter, eggs, malted milk, sour cream, and sugar, and once cool, decorate with two colors of icing. Sprinkle the red half with decorative red sugar, and the white half with coarse white sugar to create a snowball effect. This vibrant treat will be the centerpiece of your holiday tea party.

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

2 cups premium flour
0.5 cups dry malted milk (classic flavor)
0.5 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
140 g butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/3 cup sour cream

Glaze

2 and 3/4 cups powdered sugar
1/3 cup dry malted milk (classic flavor)
2 tablespoons light corn syrup
1 tsp vanilla extract
3 tbsp hot water + more if needed
White and red food coloring gels
0.5 tsp cocoa powder
White and red decorative sugar, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, malted milk powder, baking powder, butter, sugar, eggs, vanilla extract, sour cream, powdered sugar, syrup, dye, cocoa

Cooking the dish according to the recipe:

Bake the cookies:

Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, malted milk powder, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream.

Drop heaping mounds of dough (2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the bottoms and edges of the cookies are set and just beginning to brown, 16-18 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Meanwhile, prepare the glaze:

Sift the powdered sugar and malted milk into a large bowl. Add the corn syrup, vanilla extract, and hot water and whisk until a thick paste forms (if the mixture is too thick, add more hot water, 1 teaspoon at a time). Transfer half of the frosting to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon of white food coloring into one bowl of frosting, adding more food coloring if needed. Fold 1/2 teaspoon of red food coloring and the cocoa powder into the remaining bowl of frosting, adding more food coloring if needed.
Turn the cookies flat side up. Using a small offset spatula, spread white icing on half of each cookie, sprinkle with white decorative sugar, and return to the wire rack. Refrigerate for 15-20 minutes. For a neat line between the two colors, place a piece of foil or waxed paper over half of each cookie before spreading white icing, then remove once set. Spread red icing on the other half of the cookie and sprinkle with red decorative sugar. Let set at room temperature for at least 2 hours or overnight.