Black and White Cookies
For those who grew up with the occasional bakery treat of a Black and White Cookie, this recipe should bring a smile to your face. There is something about this cake-like cookie, with the sweet vanilla and chocolate icing, that is simply fun to eat. In my version below, the cookie is slimmed down to a more adult size from the large rounds in bakeries.
Like many desserts, the origins of this legendary cookie are somewhat in dispute. Many food historians claim the first Black and White were produced at Glaser’s Bake Shop, founded in 1902 by Bavarian immigrants in the Yorkville area of Manhattan. Others argue they trace back to the Half-Moons of Hemstrought’s Bakery in Utica, New York, which is still going strong after one-hundred years.
There is a clear distinction between the two versions. In the Glaser’s downstate style, the cookie is dipped or spread with fondant-like icings, while in the upstate Hemstrought’s Half-Moon version, vanilla buttercream and chocolate fudge are used.
A blue and white version makes a nice addition to a Hanukkah table.
Black and White Cookies
| Yield: 16 cookies | # of Servings: 8 | Method: Creaming |
Ingredients
Cookies:
- 1 ¾ cup (8.15 oz / 231 g) all-purpose flour
- ½ tsp (.10 oz / 2 g) baking powder
- ½ tsp (.10 oz / 3 g) baking soda
- ½ tsp (.1 oz / 2 g salt
- 10 tbl (5 oz / 142 g) unsalted butter, room temperature
- 1 cup (7 oz / 198 g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- â…“ cup sour cream
Icing:
- 2 ¾ cups confectioners’ sugar
- 3 to 4 tbl water
- 2 tbl light corn syrup
- 2 tsp vanilla extract
- 2 tbl (.4 oz / 11 g) cocoa powder, Dutch-processed preferred
Tools and equipment needed:
- 1 half-sheet pan or large baking sheet, with Silpat liner or parchment sheet
- Countertop mixer with paddle attachment, or handheld mixer
- 1 oz. 1 ¾â€ wide, ice cream scoop
- Small offset spatula
Pre-recipe preparations:
- Preheat oven to 350 °F
Directions
Cookies:
- Whisk the dry ingredients together in a mixing bowl and set aside.
- Cream the butter and sugar until light and fluffy, about 5 minutes.
- Beat the eggs and vanilla together in a small glass measuring cup or bowl. Add to the butter mixture in two parts, scraping down the bowl after each addition.
- On low speed, add half the dry mixture, mix for just a few seconds. Add the sour cream and beat for a few seconds. Add last half of the dry mixture and beat just until well blended.
- Using an ice cream scoop, or two tablespoons of batter, place 2†wide rounds of the batter on the baking sheet, 3 ½ inches apart.
- Bake until the edges are just starting to brown, 14 to 15 minutes.
- Let cool on pan for 3 minutes then remove to rack until thoroughly cool.
Icing:
- Place the confectioners’ sugar in a large bowl. Add water, vanilla extract, and corn syrup and slowly whisk until smooth. Icing should be thick enough to spread and hold its shape. If too thin, add more confectioners’ sugar a tablespoon at a time. If too thick, add water a teaspoon at a time.
- Remove half the icing (7 oz) to separate bowl and add the cocoa powder. Whisk until smooth, adding additional water, a teaspoon at a time, if necessary to maintain a spreadable consistency.
- Turn cookies, flat side up and using a small offset spatula, spread the vanilla icing on the half of each cookie. Let set, about 5 minutes.
- Spread the chocolate icing over the remaining half and set aside to totally set.
Note: For a Blue and White Hanukkah version, add a few drops of royal blue food coloring to half the icing.
