To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Place applesauce in a fine sieve; let stand 15 minutes.
Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.
Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.
To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
These cookies were fabulous if you are looking for an authentic black and white cookie. The almond flavoring was not overpowering and blended Nicole with the chocolate flavor. I would make these again for sure!
I made this for a party and someone told me that it was the best black and white cookie she's ever had. She and a friend go into NYC and try black and white cookies from different bakeries. I substituted lemon extract for the almond - it's a great complement to the chocolate side.
I thought these cookies were amazing - I've never had a store-bought black-and-white cookie before, so perhaps that is why my opinion is so different from other readers - nothing to compare it to! But I found the cookie texture to be like a little miniature cake - so moist and chewy. The chocolate half tasted just like chocolate-frosted birthday cake, and although the almond flavor was unexpected and strong on the "white" side, it was delicious. Sift the powdered sugar first and you'll have fine results with the frosting.
While I agree that this recipe is not outstanding - the icing melts when allowed to get warm, and it decidedly tastes like almond extract - it is a decent recipe for the light aspect is boasts. Nevertheless, I did a little experementing with the icing, and discovered that a cinnamon/maple icing was very appealing - giving the cookie a flavor slightly resembling a snickerdoodle. I used about 1/2 teaspoon of cinnamon, several drops of maple flavoring, and a tablespoon or two of pure maple syrup. I had to add a little extra powdered sugar to get the desired consistency, but the result was quite satisfactory. They could no longer be called "black and white cookies" but the version was pleasing and adjustments are easily made.
I have had my own cookie business, and have made black and whites sometimes 15 pounds at a time. There is no applesauce, or almond in the basic recipe. Icing should be "solid". Use a ruler down center of each cake to divide choc. and white icing evenly. Put icing on when cakes are cold. Cake should not be spongy....but this is an easy recipe to adapt for it to come out perfectly.
this is the worst cooking light recipe i've ever made. i followed the directions. the cookie part is fine (nothing special), but the real problem is the icing. what is almond extract doing in the white? it tastes way too strong, & B&W cookies aren't supposed to taste like almond at all! plus it's more like a glaze (like on a donut) than an icing, & it's patchy--clear in some places, white in others. and there recipe obviously makes way less white than black (which itself is mediocre). i was embarrassed to give them away. (n.b.: they don't stand up to heat & humidity at all.)
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