Black and Whites were a staple in most neighborhood bakeries during all my growing up years. My Mother never bought them but, they always intrigued me. Finally, as a teenager when I had a part-time job, I purchased my first Black and White at Hanscom Bakery on 2nd Ave and thoroughly enjoyed it at coffee break time. But the best way to enjoy a Black and White was with an old fashion New York Egg Cream! Black and Whites disappeared for a little while but, they have recently started making a comeback. This younger generation thinks they are a new invention! But basically, they are really just a great old time New York City cookie.
Making the Cookie:
- 1 1/3 cups sugar
- 1 cup vegetable shortening – room temp
- ½ cup unsalted butter – room temp
- 2 tsps light corn syrup
- 4 large eggs – room temp
- 2 ¼ cups cake flour
- 2 cups regular flour
- 2 tsp baking powder
- ½ tsp salt
- 2/3 cup milk
- 2 tsp vanilla extract
- ½ tsp lemon extract
- Preheat oven to 400º.
- Cover baking pans in parchment paper.
- In a large bowl of a stand mixer cream together the sugar, shortening and butter until light and fluffy.
- Slowly add the corn syrup and then the eggs one at a time making sure each egg is well incorporated before adding the next.
- In another bowl, combine the flours, baking powder and salt.
- Add the dry ingredients to the creamed mixture and beat on medium speed, mixing with milk and beginning and ending with the dry ingredients.
- Add the Vanilla and lemon Extracts and mix in until well combined.
- Make 4” cookies. This is easily done if using a Silpat pad. Otherwise, you can
draw 4” circles on the parchment paper leaving a little room between each cookie.
- Place ½ cup of mix in the middle of each circle and spread evenly with a spatula to fill the circle and smooth the top a little.
- Bake app. 10 minutes or until the bottoms are golden.
- 1 ½ lbs powdered sugar- sifted to eliminate lumps
- 1/3 cup light corn syrup
- ¼ cup warm water
- ½ tsp vanilla extract
For Chocolate Icing:
- 1 recipe vanilla icing – adding
- 4 ozs semisweet chocolate – melted
- To make the icings, combine the ingredients for the vanilla recipe in the top of a double boiler over very slightly simmering water making sure the water does not touch the bottom of the top pan.
- Stir until well combined and the mixture is thick.
- Cook until your candy thermometer reaches 100º. If getting too thick add a few drops of water.
- Remove from heat but keep the icing over hot water to keep it warm.
- To make the chocolate icing, add the melted chocolate to the vanilla icing.
Frosting the Cookies:
- Only frost cooled cookies.
- Turn the cookies over and frost one half of the flat side with the vanilla icing. Yes, the rounded side will be the bottom.
- You can use a spatula or a broad knife but if you have a pastry brush, the brush will give the smoothest finish.
- Don’t work it too much or it will not be glossy.
- Place on a rack to thoroughly dry and then repeat with the chocolate icing.
- Dry thoroughly. Makes app 12 -14 large cookies.