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Zabar’s Black and White Cookies
New York Cookbook
by Molly O’Neill, 1992, Workman Publishing Co., Inc.
and white cookies are found in just about every deli in New York.
version are to deli black and white cookies what pâté is to chopped
Faintly redolent of lemons, these cakelike rounds, glazed with half
chocolate, half sugar glaze, are a yin-yang sensation.”
Makes 2 dozen
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
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
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,
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.
Black Gold Cookies
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