Black & Orange Cookies

These cookies have donned their costumes early; usually black & white, I made a switch and made an orange & black that makes them perfect for Halloween.  A favorite in the New York area, these cookies have a soft cake-like texture with fondant like icing.  I love eating one half at a time...don't you?

Black & Orange Cookies

Cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs + 3 large egg yolks
1/2 cup milk
1 1/2 tsp. vanilla extract
3 1/2 cups King Arthur all-purpose flour
1 1/2 tsps. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. salt

Fondant Icing:
4 1/2 cups confectioners' sugar (icing sugar)
3 T light corn syrup
1 T freshly squeezed lemon juice
1 tsp. vanilla extract
6-7 T cold water

Orange food coloring + 1/4 tsp. orange extract (optional)
1/4 cup unsweetened cocoa powder (not Dutch processed)

Preheat oven to 350F-degrees and line 2 baking sheets with parchment paper.  Sift the dry ingredients and set aside.  Add the vanilla extract to the milk.

In a stand mixer, using the paddle attachment, cream the butter and sugar together until light and fluffy--about 2 minutes.  Beat in the whole eggs and yolks, one at a time, then increase the speed to high and beat until combined, about 30 seconds.

Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk/vanilla, starting and ending with the flour mixture.  Increase the speed to high and beat for 15 seconds to combine and lightened the batter.

Use a #20 scoop to measure out the batter onto the parchment-lined pans, leaving about 2 inches between for spreading.

Bake in the preheated oven for 13 to 15 minutes.  Allow to cool for about 5 minutes before transferring to a rack to cool completely.  The bottoms should be a golden brown.

Once the cookies have cooled completely, mix up the icing using the stand mixer and the whisk attachment, beat the confectioners' sugar with the corn syrup, vanilla, and lemon juice on low speed.  Add the water, a tablespoon at a time, while the mixer is running.  The icing should be smooth and spreadable.  Transfer a little more than half the icing to a medium bowl and add the orange food coloring and extract, if using.  Add the cocoa to the icing in the mixing bowl and beat on low to combine, adding cold water as needed to make it smooth and spreadable.

I spread the chocolate icing on half of the cookie and allowed it to set slightly.

Then, I did the orange icing.

This fondant-like icing will set up hard in about 30 minutes allowing for them to be stored without fear of sticking together.  However, these were set to go to our Vet's office because our three little kittens had their year check up and immunizations.  It's nice to bring gifts don't you think? Enjoy!