For the Love of Baking and Breaking in the New Apron

Last Sunday, I rolled up my sleeves and test drove my new Williams Sonoma apron (which is a nice thick fabric that almost makes it worth its price point). Yes, I got down the white whole wheat flour, the baking powder, the soda, the oil and sugar. I got down the salt and vanilla, the measuring cups and spoons, and I baked the heck out of all of it. My goal: New York Black and Whites.

You see, one of my coworkers gave me his old tablet for drawing illustrations into photoshop. He said he wasn't using it anymore anyway, but it was such a thoughtful present that I announced baked goods were in order. The most complicated cookie recipe I own is for NYC Black and Whites, so I figured he'd earned them.

I started right after we got back from church at noon and I didn't leave that kitchen until past 5 at night. To make black and whites, you first have to zest a lemon and an orange, which my nine-year-old was willing to do for me in exchange for video game playing time. Then, you make the liquid part of the batter, then the solid, and you mix them together. Then you bake the cookies for 20 minutes. Then, you let them cool. Then, you make the white frosting, after which you frosten the whole cookie. Then, you have to melt chocolate chips and you make a huge mess and it looks a lot like someone let loose a hose that squirts melted chocolate all over your kitchen. Then, you take that chocolate and make the chocolate frosting and frosten half of the cookies with that.

(The picture quality is not the best, but before I remembered to photograph the cookies 

this unattractive one was the only one left.)

I made two batches, one for work and one for home. It was a long arduous process and I had so much fun doing it. I haven't been able to set aside time to bake in so long, I forgot how much I like doing it.
Added bonus? Giant bakery-sized cookies for dessert all last week. Made from whole white wheat flour. Yum.