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Category: Desserts

Black-and-white cookies

Black-and-white cookies
Al Seib / Los Angeles Times

It is a cookie with its own cult. Called a black-and-white, it's a 6-inch-wide, cake-like cookie iced with equal amounts of thick chocolate and vanilla frosting. New York bakeries, delis and grocery stores sell loads of them. In Southern California ... Read more

Active work time: 30 minutes | Total preparation time: 1 hour, 15 minutes | Makes about 22 cookies
Note: This is adapted from a recipe that appeared in Long Island Newsday in 1968. It produces a lighter, more cake-like cookie.
  • Nonstick cooking spray, optional
  • 1 cup sugar
  • 1 1/2 cups plus 1 tablespoon butter-flavored shortening
  • 1/2 teaspoon salt
  • 1 teaspoon light corn syrup
  • 3 eggs
  • 4 cups plus 2 tablespoons cake flour
  • 1 1/2 teaspoons baking powder
  • 2/3 cup cold milk
  • 1 1/2 teaspoons vanilla extract
  • Zabar's black-and-white cookie frosting

Step 1Heat the oven to 350 degrees. Coat 2 baking sheets with nonstick spray, if using, or line with parchment paper. Set aside.

Step 2Cream the sugar, shortening and salt in a mixing bowl. Mix in the corn syrup. Add the eggs one at a time, beating after each. Beat the mixture until light and fluffy.

Step 3In a separate bowl, combine the cake flour and baking powder. Add to the egg mixture alternately with the milk. Add the vanilla and blend well.

Step 4For each cookie, place 1/4 cup of batter on a baking sheet. Use a knife or offset spatula to shape each cookie into a 4- to 6-inch circle; do not flatten. Space the cookies 2 inches apart.

Step 5Bake until light brown around the edges, 18 to 20 minutes. Cool the cookies completely on wire racks.

Step 6When cool, frost the cookies according to the instructions in Zabar's Black-and-White Cookie recipe.

Each cookie:
336 calories; 98 mg sodium; 29 mg cholesterol; 14 grams fat; 4 grams saturated fat; 51 grams carbohydrates; 3 grams protein; 0.56 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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