My brain doesn’t always match the season. I think of the best Halloween costumes in March. (I mean, can you imagine Amelia dressed as a stick of butter? Or dressed as Jasmine from Aladdin?)
I come up with most original and special Christmas gift ideas in July. All of my best Fall recipe ideas come to me when I’m sweating in August. And I thought of this gem of a recipe a few days before Christmas when I was wrapping presents.
I was craving strawberries which lead my brain to thinking about strawberry milkshakes. I wondered why I hadn’t thought to make strawberry milk and put it in my favorite cookies. So here we are…four months later, at the beginning of strawberry season, Spring-ifying and cute-ifying the deli cookie classic, the black and white cookie.
These cookies begin with making strawberry milk. There’s a good chance you’ll want to drink it. Exercise some self-control. I definitely had to.
These cookies are just like the classic. They’re more cake-like than cookie-like. They’re soft and moist. And in this instance, since we’re celebrating Spring, they taste like strawberries.
I hope having a bit of time on your hands this weekend means these are in your future.
Strawberry Black and Pink Cookies
5 ounces fresh strawberries, hulled and halved
1/4 cup whole milk
1 cup all-purpose flour
2/3 cup cake flour
1/2 scant teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup white granulated sugar
6 tablespoons unsalted butter, melted and cooled to room temperature
1 teaspoon pure vanilla extract
2-3 drops red food coloring
2 cups confectioners’ sugar, sifted
5 ounces dark chocolate chips (or if you’d like it sweeter you can use semi-sweet or milk chocolate)
3 tablespoons unsalted butter
Pinch of salt
3 tablespoons light corn syrup
1. To the jar of a food processor, add the strawberries and pulse until they’re smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree and add the milk; stir until combined. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside for later when we make the glaze.
2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt; set aside.
3. To a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry milk and whisk to combine. Whisk in the melted buyer and vanilla extract. Add 2 drops of food coloring and adjust to your coloring desire (I added 3 drops). Add the flour mixture, and stir to form a smooth dough, being sure not to over mix. Cover the bowl with plastic wrap and chill for 1 hour in the refrigerator.
4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Using a 2-ounce cookie dough scoop, drop five to six cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet, but if your fridge runs super cold or if you left it in longer than one hour, you may need to use your finger to flatten the cookie dough out slightly until it’s about 1/4-inch thick. Bake the cookies until the edges are light brown and the center is soft, about 10 to 12 minutes. Gently transfer the cookies to a wire rack to cool.
5. While the cookies are baking and cooling, make the glazes. To a small bowl, sift in the confectioners’ sugar and add the milk and 2 tablespoons of strawberry puree; whisk the mixture until smooth. Set aside. Set a heatproof bowl over a pot of simmering water (creating a double boiler) and add the chocolate, butter and pinch of salt. When the chocolate looks melty, stir the mixture with a silicon spatula until smooth. Mix in the corn syrup. Flip over all of the cookies and smear the chocolate on each half of the cookies. Ice the remaining half of the cookies with the strawberry frosting and let the frosting set. Store the cookies in an airtight container.
Yields 10 cookies
Adapted from Martha