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Black And Whites – More Like A Little Cake Than A Cookie

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


  1. Preheat oven to 400º.
  2. Cover baking pans in parchment paper.
  3. In a large bowl of a stand mixer cream together the sugar, shortening and butter until light and fluffy.
  4. Slowly add the corn syrup and then the eggs one at a time making sure each egg is well incorporated before adding the next.
  5. In another bowl, combine the flours, baking powder and salt.
  6. Add the dry ingredients to the creamed mixture and beat on medium speed, mixing with milk and beginning and ending with the dry ingredients.
  7. Add the Vanilla and lemon Extracts and mix in until well combined.
  8. 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.
  9. 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.
  10. 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


  1. 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.
  2. Stir until well combined and the mixture is thick.
  3. Cook until your candy thermometer reaches 100º. If getting too thick add a few drops of water.
  4. Remove from heat but keep the icing over hot water to keep it warm.
  5. To make the chocolate icing, add the melted chocolate to the vanilla icing.

Frosting the Cookies:

  1. Only frost cooled cookies.
  2. Turn the cookies over and frost one half of the flat side with the vanilla icing. Yes, the rounded side will be the bottom.
  3. You can use a spatula or a broad knife but if you have a pastry brush, the brush will give the smoothest finish.
  4. Don’t work it too much or it will not be glossy.
  5. Place on a rack to thoroughly dry and then repeat with the chocolate icing.
  6. Dry thoroughly. Makes app 12 -14 large cookies.

Buon Mangiata!

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