I have a Seinfeld reference for any situation in life, ever.
I think it’s probably kind of annoying.
My husband is all, “want something to drink” and I’m like, “THESE PRETZELS ARE MAKING ME THIRSTY!!!”.
“You’re SOOOOOOOO good lookin’”.
Importing or exporting anything?
I like to think that I’m not a geek, but once you start reciting lines from old television shows…well.
It is what it is.
Seinfeld is one of many reasons that I had huge dreams of visiting New York one day. Partly because I wanted to see the sights but mainly…
For Black & White Cookies and Babka.
A few years before I finally got to visit New York, I found a Black & White Cookie recipe and made them out of curiosity. They were so good and easy, I kept making them over the years.
But I never made Babka. It’s a bit intimidating. Martha has a recipe I keep meaning to try, but there are like a zillionty steps, plus it involves yeast and who are we kidding, I’m no scientist.
Also, the two times that I’ve been to New York I never even bought a Black & White cookie. Idiot, much?
Anyways — I got to thinking that these cookies would be perfect shaped into hearts for Valentine’s Day. They’re all about harmony and love, right (look to the cookie)?
Plus, the cookie dough is more like a thick batter, which means it’s PERFECT for piping!!
Hearts are really easy to pipe, you basically just pipe two lines that meet at the bottom. You just need a piping bag and a Jumbo Round Piping Tip.
It doesn’t really matter if they’re not perfect, you can pipe the outline of a heart over them later.
These are perfect for your Valentine, don’t you think?
These are perfect for kids and adults…and I think I know a few teachers who would enjoy them too (just a suggestion).
Heart Shaped Black and White Cookies
Adapted from Epicurious.com
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla
- 1/3 cup (5 1/3 tablespoons) butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cup powdered sugar
- 1 TBS light corn syrup
- 1/4 tsp lemon juice
- 1/4 tsp vanilla
- 2 – 3 TBS water
- 1/4 cup dark dutch process cocoa powder (I use Hershey Special Dark)
1. Preheat oven to 350. Spray a baking sheet with nonstick spray or grease with butter.
2. Combine buttermilk and vanilla in a measuring glass. In a separate bowl, combine flour and baking soda.
3. In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg and beat until combined. With the mixer on low, add flour and milk mixture alternately, starting and ending with the flour mixture.
4. Spoon batter into a piping bag fitted with an Jumbo Round Piping Tip. Pipe hearts that are roughly 2 inches in diameter, (or alternately, spoon about 1/4 cup of dough on baking sheet for round cookies) two inches apart. Bake for about 12 minutes or until edges are golden brown and tops spring back when lightly touched. Remove to racks to cool completely.
5. When cookies are cool, prepare frosting: Whisk together powdered sugar, vanilla, and 2 TBS water. Remove about 1/3 of icing to a separate bowl and add cocoa powder to it. Add enough water to make it a thin, spreadable consistency. Add lemon juice to the white portion of frosting. Spread white frosting on one half of each cookie, then go back and spread chocolate on the other halves. Add enough powdered sugar to the leftover white frosting to make it pipeable and add red food coloring — pipe red heart outlines on cookies with a #3 round tip (this step is optional).
6. Let icing set before serving.