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Bite-Sized Black-and-White Cookies

Recipe photo courtesy of Dana Gallagher

It's the sweetest of dilemmas. Chocolate first, or vanilla? Don't worry if you can't choose -- these cookies are just the right size to eat in one bite.

Source: Martha Stewart Living, July 2004
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  • Heather J
    20 JAN, 2014
    These did not turn out for me. Batter was very runny, so I had to put it in the fridge so they would harden up. They puffed up a lot in the oven, instead of being flat. The icing tasted strange. I had to totally remake the chocolate icing because it just tasted like unsweetened chocolate. I added sugar, butter, brown sugar, water, and more sugar but nothing changed it. The white icing was weird too. Cookies were more like bread than cookies. Might have been just me, but I won't make them again.
    Reply
  • Melissa_T
    31 AUG, 2013
    I thought these were great! Although the dough was too runny to roll into balls, I followed the advice of others and dropped them with a scoop. They must have been a little larger because I ended up with about 30 cookies. I thought the icing was really good. It was just the right consistency to spread without running off the cookies and we all thought it tasted good. The cookies are somewhat cakelike - just what I expected from eating bakery black & white cookies.
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  • Susan Leff
    14 JUN, 2012
    Terrible frosting. As others have noted, there's no way to "roll" this cookie dough, but dropping them on the cookie sheet was fine. Did anyone else have a way different yield? The yield says 4 dozen, but I followed this recipe to the letter yet I barely made 2 dozen cookies.
    Reply
  • Susan Leff
    14 JUN, 2012
    Terrible frosting. As others have noted, there's no way to "roll" this cookie dough, but dropping them on the cookie sheet was fine. Did anyone else have a way different yield? The yield says 4 dozen, but I followed this recipe to the letter yet I barely made 2 dozen cookies.
    Reply

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