← Back to Search Results
baking American, Jewish
Black and White Cookies

Photo by: Romulo Yanes
Comments: 0
 

Recipe

These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.

Yield: Makes about 8 cookies

Ingredients

For cookies:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

For icings:

  • 1 1/2 cups confectioners sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder

Directions

Make cookies:

Preheat oven to 350°F.

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 until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Notes

If you can stand the wait, cookies taste better if cooled without being chilled.


© 2004 Condast Publications
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

303kcal (15%)
25mg (2%)
1mg (1%)
75mcg RAE (2%)
91mg
20mg
4g
36g
1g
54g
47mg (16%)
248mg (10%)
5g (27%)
9g (14%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
new-american-table New American Table
by Marcus Samuelsson
baked-explorations Baked Explorations
by Matt Lewis
the-provence-cookbook The Provence Cookbook
by Patricia Wells
martin-yans-china Martin Yan's China
by Martin Yan
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lucid-food Lucid Food
by Louisa Shafia
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?