Molly Yeh's Black and Pink Cookies | Girl Meets Farm

New weekend project: Making Molly's spin on a New York City classic! Which side will you bite into first?! 🤤 Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3kOWoQu Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Black & Pink Cookies RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 2 hr 45 min (includes cooling and setting time) Active: 35 min Yield: 16 cookies Ingredients Cookies: 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar Zest of 1/2 lemon 3 large eggs 1 tablespoon vanilla bean paste or extract 3/4 cup whole milk yogurt Strawberry Glaze: 1 1/2 cups powdered sugar 1/4 cup freeze-dried strawberries, finely ground in a spice grinder or with a mortar and pestle 1 tablespoon light corn syrup Pinch kosher salt 3 to 4 tablespoons whole milk yogurt Chocolate Glaze: 1 1/2 cups powdered sugar 1/4 cup unsweetened cocoa powder 1 tablespoon light corn syrup Pinch kosher salt 3 to 4 tablespoons whole milk yogurt Directions For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, sift together the flour, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment, mix together the butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and dry ingredients in 2 or 3 alternating additions and mix until just combined. Scoop out 1/4-cup blobs of the batter onto the lined baking sheets (using an ice cream scoop helps achieve uniform size and round cookies!), 2 to 3 inches apart. (You may need to bake in batches if they don't all fit on the two baking sheets.) Bake until the tops are set and the bottoms are just beginning to brown; begin checking for doneness at 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. For the strawberry glaze: In a medium bowl, mix together the powdered sugar, strawberry powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable. For the chocolate glaze: In a medium bowl, mix together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable. Spread half of each cookie on the flat side with a thick layer of strawberry glaze and let set, about 30 minutes. Spread the other half of each cookie with a thick layer of chocolate glaze and let set, about 30 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #Cookies #FoodNetwork Molly Yeh's Black and Pink Cookies | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=AV6KQhbuWio&feature=youtu.be