Grosz, George
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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Zabar's Black and White Cookies




"Cookies are made of butter and love."
~ Norwegian Proverb

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  New York at Night
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Zabar’s Black and White Cookies
New York Cookbook

by Molly O’Neill, 1992, Workman Publishing Co., Inc.

Rare and Out of Print Books

“Black and white cookies are found in just about every deli in New York.
Zabar’s version are to deli black and white cookies what pâté is to chopped
liver. Faintly redolent of lemons, these cakelike rounds, glazed with half
chocolate, half sugar glaze, are a yin-yang sensation.”

Makes 2 dozen cookies

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

4 cups confectioner’s sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate

1.  Preheat the oven to 375 degrees F. Butter 2 baking sheets and set aside.
2.  Makes the cookies: In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla
and lemon extracts and mix until smooth.
3.  In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart
on the prepared baking sheets. Bake until the edges begin to brown, 20 to
30 minutes. Allow to cool completely.
4.  Make the frosting: Place the confectioner’s sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until the mixture is thick and spreadable.
5.  Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until
the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other
half with white frosting.

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