The black and white cookie is an iconic, delicious symbol of New York and beloved by Jews. Can you remember the last Kiddush, bat mitzvah or bris when there weren’t black and white cookies served?!
To be frank, I was seriously intimidated to make these cookies. It seemed daunting. It seem unreachable. But it was much easier than I thought. You see, the name black and white cookies is a bit misleading. The batter for these cookies is closer to a thick cake batter, and they bake up quite fast.
What is essential is to allow the cookies to cool completely before icing. I recommend using Hershey’s Special Dark cocoa powder for a delicious, chocolatey flavor. I also recommend two tools: an icing spreader/edge scraper for creating a very straight edge in the middle (though you can also use parchment paper) and a small offset spatula for spreading the icing.
You will be amazed how easy it is to make these treats. Look to the cookie, indeed.
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Note: Store the cookies in an airtight container for 2-3 days.
Do you have to use the lemon zest?
Nope!
Lemon ruins it, it’s basically a plain vanilla-ish cookie and best to not overly sweeten the icing. And none of the bakeries in NY that I used to get them from (and loved) used lemon.
Can you substitute corn syrup with something else??
What size is your cookie scoop? And how do you measure your flour?