With permission from the church music director, to use an "outside" cantor, I brainstormed a way to connect food and music in a neat little package. Although I'd never baked them, I was intrigued by black and white cookies (great minds bake alike, right Miss Stiletto?); something about them even reminds me of music notes.
The dough, with a consistency like a cross between cake batter and "whipped" yogurt, came out surprisingly well. Icing the cookies proved to be the biggest challenge, as each had a little humpback, allowing the vanilla or chocolate side to drip down or roll to the underside of the cookie. Admittedly, they lacked the perfection of authentic black and whites -- but the taste was spot-on. Cakey, with a slight citrus note in the vanilla icing and rich chocolate undertones coming from the other half-moon -- best a day or two after baking, along with a glass of cold milk.
With a box full of treats, I crafted a card, incorporating a quote from Twelfth Night: "If music be the food of love, play on." Kris delivered the package, and a delighted G agreed, then called Mr. Bruschetta to talk it out -- while polishing off the goodies.
We're so happy you'll be singing at our wedding, G!
(No, you're not seeing blurry. I tried to make the fuzzed-out picture [the only one I have of the four of us at Kris and G's wedding!] seem like it's supposed to be like that -- but I really should just get a camera people other than me can use!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
7 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
4 to 6 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
Icing preparation
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