Have you heard of Black & White Cookies?
Mar 23rd, 2003, 09:10 PM
#7
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The cakelike texture of the black-and-white cookie is an important feature. A few times I've seen a cookie iced half chocolate half vanilla, but the cookie itself was a crisp cookie, not cakey. Zaros, with outlets in the train and bus stations, has them. They even have a giant special order black-and-white the size of a pizza.
Mar 24th, 2003, 05:46 AM
#8
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In NY they are called Black & White and have a thin hard frosting.
In Boston they are called Half Moons and have soft, creamy frosting.
Note:...Thhy must be fresh. Do not buy any that are prewrapped in plastic. THat's a sure sign that the store/bakery doesnt mind selling them even if they are several days old.
It's a good idea to search as cnmiranda mentioned. I posted Zabar's Black & WHite recipe in that thread.
In Boston they are called Half Moons and have soft, creamy frosting.
Note:...Thhy must be fresh. Do not buy any that are prewrapped in plastic. THat's a sure sign that the store/bakery doesnt mind selling them even if they are several days old.
It's a good idea to search as cnmiranda mentioned. I posted Zabar's Black & WHite recipe in that thread.
Mar 24th, 2003, 05:53 AM
#9
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Here's a recipe from Gourmet Mag:
These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.
Active time: 25 min Start to finish: 45 min
For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder
Make cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
Cooks'note:
• If you can stand the wait, cookies taste better if cooled without being chilled.
Makes about 8 cookies.
Gourmet
February 2002
These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.
Active time: 25 min Start to finish: 45 min
For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder
Make cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
Cooks'note:
• If you can stand the wait, cookies taste better if cooled without being chilled.
Makes about 8 cookies.
Gourmet
February 2002
Mar 24th, 2003, 07:01 AM
#13
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Yumm. I grew up on those (they were my dad's favorite) in NY but I've been unsuccessful finding them down in N. VA. I'm going to have to try to make a batch from the recipe provided by FMNYC. Did eveyone else eat one side first? I always nibbled the white side first and saved the fudgey chocolate side for last...drool.
Mar 24th, 2003, 07:09 AM
#14
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I grew up on them too. My grandmother used to bring them from the Bronx when she visited us on LI. My brother and I always ate the vanilla side first and saved best part (the chocolate) for last. My sister was never a chocolate person, so she saved the vanilla side for last.
I've had them since then, but like a lot of things, they're not as good as they were when I was a kid. I always wonder if that's because they're simply not as good, or if my tastes have changed. Probably a little of both. Oh well. Thanks for the trip down memory lane...
I've had them since then, but like a lot of things, they're not as good as they were when I was a kid. I always wonder if that's because they're simply not as good, or if my tastes have changed. Probably a little of both. Oh well. Thanks for the trip down memory lane...
Mar 24th, 2003, 08:33 AM
#15
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Zaro's are the best, not really like cake, but not a cookie either, kind of "in-between" both. However, that being said, I've found some very good ones (small size) in, of all places, Costco Warehouse! They probably stock them in all locations in their bakery.
Mar 24th, 2003, 08:38 AM
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We called them half-moons when I spent summers in Utica New York as a child. They came from Hemstroughs bakery, and they were suberb, cakey chocolate bottoms, smmoth fudgy icing and fluffier white frosting. I looked forward to them all year long!
Mar 24th, 2003, 08:55 AM
#18
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Message to Dick -- I had meant to post a message to you much sooner, but I totally forgot. I tried your recipe last December and the cookies were great! I had some trouble with the icing (the buttercream variety) - most likely my fault - but it still tasted good, too. Thanks again for posting the recipes.
Mar 24th, 2003, 08:59 AM
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Anyone who was a fan of the Seinfeld show will likely remember the Black & White cookie episode. To quote:
Jerry: "You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved."
A touching thought in this stressful time...
Jerry: "You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved."
A touching thought in this stressful time...
