I know the name is a bit confusing… you might know this kind of cookies as “black and white cookies” but here in Germany we call them “Amerikaner”. We normally don’t decorate them in black and white, most of them are sold with only a white glaze… but they are actually the same ;) This mini version of the classic cookie is made with ricotta and has some sprinkles on top… just for fun ;)
We also have black and white cookies here in Germany, but those are shortbread cookies normally eaten around Christmas. Basic cookies with a black and white swirl or checkerboard pattern. These “cookies” here are not even considered cookies in Germany… they are actually more like little cakes… or something in between. But since they are so small in this version, you can call them cookies now :P
Well. I like them, whatever name they may have. But I have to say I prefer the smaller version a lot more. The big ones are normally too much. The dough itself is already quite sweet. If you add the glaze on top it adds more sweetness and calories. Most of the time I can only eat half of a big one and have to keep the rest for later. It’s better to eat some of the small ones instead ;)
Also, you can make much more people happy if you make them small. If you want them with the black & white look, just make an additional chocolate glaze (or buy one from the store) and glaze them half and half. And add sprinkles if you insist. Not judging here :P
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter
3/4 cup (150g) sugar
1 tsp. vanilla extract
1 medium egg
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
2.6 oz. (75g) ricotta
For the glaze/decoration:
1 cup (130g) confectioners’ sugar
1 tsp. lemon juice
1-2 tbsp. milk
rainbow sprinkles
Für den Teig:
120g Butter
150g Zucker
1 TL Vanille Extrakt
1 Ei (M)
200g Mehl (Type 550)
1 TL Backpulver
75g Ricotta
Für die Glasur/Dekoration:
130g Puderzucker
1 TL Zitronensaft
1-2 EL Milch
Zuckerperlen
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the egg and mix until well combined. Mix the flour with the baking powder and add to the bowl, mix until just combined. Add the ricotta and mix in quickly – do not overmix. Place small portions of dough (max. of 12 at a time) on the baking sheet with enough space in between, flatten a bit with wet fingers and bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet for couple minutes, then transfer to a wire rack and let cool down completely.
3. For the glaze add the confectioners’ sugar, lemon juice, and milk and mix until combined (start with only one tablespoon of milk and add more if needed). Glaze the cookies and sprinkle with rainbow sprinkles. Let dry completely.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Vanille Extrakt dazugeben und unterrühren. Das Ei dazugeben und ebenfalls gut unterrühren. Das Mehl mit dem Backpulver vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Den Ricotta zugeben und alles schnell zu einem homogenen Teig verrühren. Kleine Teilportionen (max. 12 pro Blech) mit genügend Abstand auf das Blech setzen, mit feuchten Fingern etwas platt drücken und dann für 10-12 Minuten backen. Aus dem Ofen nehmen, für ein paar Minuten auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
3. Für die Glasur den Puderzucker mit Zitronensaft und Milch glatt rühren – die Mixtur sollte nicht zu flüssig sein, also erstmal nur mit einem EL Milch anfangen und dann ggf. mehr dazugeben. Die abgekühlten Mini-Amerikaner nach und nach mit der Glasur bestreichen und mit Zuckerperlen dekorieren. Komplett trocknen lassen.
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Here is a version of the recipe you can print easily.
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Black & White Cookies aka. Amerikaner
- Prep Time: 15
- Cook Time: 12
- Total Time: 45
- Yield: 22 1x
Description
Delicious (not so black and white) black and white cookies with ricotta and rainbow sprinkles. We call them “Amerikaner” here in Germany.
Ingredients
For the dough
- 1/2 cup (120g) butter
- 3/4 cup (150g) sugar
- 1 tsp. vanilla extract
- 1 medium egg
- 1 1/2 cups (200g) all-purpose flour
- 1 tsp. baking powder
- 2.6 oz. (75g) ricotta
For the glaze/decoration
- 1 cup (130g) confectioners’ sugar
- 1 tsp. lemon juice
- 1-2 tbsp. milk
- rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the egg and mix until well combined. Mix the flour with the baking powder and add to the bowl, mix until just combined. Add the ricotta and mix in quickly – do not overmix. Place small portions of dough (max. of 12 at a time) on the baking sheet with enough space in between, flatten a bit with wet fingers and bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet for couple minutes, then transfer to a wire rack and let cool down completely.
- For the glaze add the confectioners’ sugar, lemon juice, and milk and mix until combined (start with only one tablespoon of milk and add more if needed). Glaze the cookies and sprinkle with rainbow sprinkles. Let dry completely.
Notes
- Enjoy baking!
