Black & White Cookies Recipe Needed

Executive Member Joined: Nov 23 2005 Posts: 311

I have tried all the black & white cookie recipes from all the popular cookbooks including Spice & Spirit. I am not thrilled with how they maintain their shape. Does anyone have any other tried & true black and white cookie recipes? TIA!

Gold Member Joined: Aug 24 2010 Posts: 1472

I have a recipe that I can post tomorrow, if you want it.
I use it for mini-black and whites - not the bakery size, and it's basically a sugar cookie. But it tastes YUM, and it holds it shape well, and end up looking amazing.

But if you're looking for a recipe that tastes like a bakery black and white, this is not it, so let me know.

Gold Member Joined: Sep 23 2008 Posts: 1261

I always use this one, and it definitely tastes like the real thing, with a dense, lemony cookie.

http://recipes.epicurean.com/recipe/12889/zabar%27s-black-and-white-cookies.html

Zabar's Black and White Cookies Recipe

* COOKIES
* 1 3/4 cups granulated sugar
* 1 cup (2 sticks) unsalted butter,softened
* 4 large eggs
* 1 cup milk
* 1/2 tsp. vanilla extract
* 1/4 tsp. lemon extract
* 2 1/2 cups cake flour
* 2 1/2 cups all purpose-flour
* 1 tsp.baking powder
* 1/2 tsp. salt
*
* FROSTING
* 4 cups confectioners sugar
* 1/3 to 1/2 cup boiling water
* 1 ounce bittersweet chocolate
*
*

Directions:
Preheat oven to 375*F. Butter 2 baking sheets and set aside.

Make 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.

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.

Make the frosting:Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar,stirring constantly,until mixture is spreadable.

Remove half of the frosting to the top 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.

MAKES 2 DOZEN COOKIES

Executive Member Joined: Nov 23 2005 Posts: 311

kb - I don't really care what they taste like. I'm more concerned with presentation.

CL - They sound good. I'd probably skip the lemon extract though. I can't imagine buying it for one recipe. Also, what difference does the cake flour make? I only have high gluten and regular flour. I'd have to check the store to see if they have cake flour.

Gold Member Joined: Sep 23 2008 Posts: 1261

I just use lemon juice -- I have a ton left over from Pesach. I don't think cake flour makes a difference -- I've never used it.

Executive Member Joined: Aug 21 2005 Posts: 348

This recipe is just what I'm looking for. What would you replace the milk with? I want to keep it pareve.

Thanks.

Gold Member Joined: Sep 23 2008 Posts: 1261

Soymilk, or almond milk, or some such, I guess?

Executive Member Joined: Nov 23 2005 Posts: 311

Chanah - thanks, that's what I was hoping I could try.

If anyone else has any awesome black & white cookie recipes, please post. I'm willing to try them all! Smile

Executive Member Joined: Nov 16 2010 Posts: 461

I have a great recipe! My mom used to have a bakery and used that recipe! In fact u got me so in the mood of it, I'm going to make it right now, lol! This ones parve!

2 cups sugar
A pinch of salt
2 1/2 sticks margarine
Mix
6 eggs
Mix some more
1/2 cup water
1 Tbs vanilla (extr or sugar)
6 cups flour
2 Tbs baking powder

Mix everything together, in a icing bag, without a tip, make a flat swirl till the middle, as big as u want the cookie to be (it grows a drop) comes out beautiful! Then put the icing!
Bake 350' for 12-15 minutes! Yeilds about 40 (depending on size)

Silver Member Joined: Jan 09 2011 Posts: 891

I know im a few days late but I made these this weekend and they are hands down the best black and white I ever tasted in my life!

ervings:
6
Units: US | Metric
For Cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
For Black or White icing
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1 tablespoon water (approx)
1/4 cup cocoa powder
Directions:

1
Preheat oven to 350�F.
2
Sift together flour, baking soda and salt in medium bowl.
3
In small bowl or cup, mix together buttermilk and vanilla.
4
Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
5
Add egg to butter and sugar mixture, and beat until blended.
6
Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
7
Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
8
Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
9
Place on a cooling rack, and allow to cool completely before icing.
10
Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
11
Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
12
Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped

enjoy!

Silver Member Joined: Jan 09 2011 Posts: 891

ervings:
6
Units: US | Metric
For Cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
For Black or White icing
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1 tablespoon water (approx)
1/4 cup cocoa powder
Directions:

1
Preheat oven to 350�F.
2
Sift together flour, baking soda and salt in medium bowl.
3
In small bowl or cup, mix together buttermilk and vanilla.
4
Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
5
Add egg to butter and sugar mixture, and beat until blended.
6
Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
7
Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
8
Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
9
Place on a cooling rack, and allow to cool completely before icing.
10
Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
11
Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
12
Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped

Executive Member Joined: Nov 23 2005 Posts: 311

So I tried the Zabar's recipe. So while I am normally an excellent baker, I must have done something wrong. They did not maintain their shape.

Ellie - have you ever made it with something other than buttermilk? I'd like to keep them pareve.

Silver Member Joined: Jan 09 2011 Posts: 891