The NFL Recipe Series has been somewhat strangely absent of dessert recipes. I say strange because unbeknownst to most people I started my endeavors in the kitchen as a baker. In fact one of my first jobs was a baker in a small cafe, a job I eventually retired from due to the stresses of college nightlife and waking up at 4 am for work.
So harping back to the days of old, the first recipe for the AFC East and representing the New York Jets is for “drunken” black and white cookies.
Now except with a few tweaks here and there, black and white cookies recipes are fairly straight forward. However, the day I was going to prepare these delicious of cookies, a bottle of Sailor Jerry’s Spiced Rum happened to be sitting on the kitchen counter. I realized that this was no coincident and was “compelled” to find a way to incorporate the rum into the recipe.
Fortunately/unfortunately, by using spiced rum in this recipe you won’t be feeling light headed after eating the cookie. Rather the rum imparts a subtle, but distinctive flavor into the cookie batter and more so in the white glaze. It’s unique, scrumptious, and oh so gluttonous.
Be sure to check back in tomorrow for the continuation of the final week of our NFL Recipe Series with the Miami Dolphins and a Miami/Cuban favorite.
- 1 3/4 cups sugar
- 2 sticks of butter at room temperature
- 4 eggs
- 1 tbsp Sailor Jerry’s Spiced Rum (or whatever rum you happen to be drinking at that moment)
- 1 1/2 cups milk
- 1 tsp vanilla
- 2 1/2 cups flour
- 2 1/2 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 cups powdered sugar
- 1/2 cup Sailor Jerry’s Spiced Rum
- 1/2 cup water
- 2 cups powdered sugar
- 2 ounces of bitter or unsweetened chocolate
- 1 tsp corn syrup
Making the batter/cookies-
- Preheat your oven to 375 degrees.
- Toss the butter and sugar into the bowl of a stand mixer.
- Combine on a low-medium setting.
- Add the eggs, rum, vanilla, and milk. Mix on a low-medium speed until throughly combined.
- In a separate bowl combine the flours, baking powder, and salt. Set the mixer on a low setting and gradually add the flour mixture.
- Mix the batter until the flour is fully incorporated and smooth…a taste test here never hurts.
- Spread a piece of parchment paper over a cookie sheet, spoon the required amount of batter onto the paper to created the desired cookie size.
- Toss (or gentle place) the cookie sheet into the oven and cook until the bottom of the cookies are golden brown (roughly 18-20 minutes). Use the first batch to determine the exact time with your oven.
- Remove the cookies from the oven and place on a cooling rack. Repeat for remainder of batter.
- After the cookies have cooled, flip them over so the bottom (browned) sized is facing up and ready to be glazed.
Making the White Glaze-
- In a medium sized pot bring the water and rum to a boil. Remove from heat.
- Toss the powdered sugar in a medium-large sized bowl. Gradually add the warmed rum water, stirring continuously with a spatula or whisk until the glaze is thick and smooth. (Warning: stop adding the rum water if the glaze is becoming watery).
- Using a reguler or icing spatula apply the white glaze to half of the browned bottoms (now tops) of the cookies. Allow to cool and harden.
Making the Black Glaze-
- With a metal or glass bowl, create a double broiler over a pot simmering hot water.
- Add the chocolate. When the chocolate has melted, add the powdered sugar and corn syrup. Using a spatula, stir until combined.
- Top the “naked’ half of the cookies with the black glaze. Allow the glaze to cool and harden, then eat as many or as few drunken cookies as possible.
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