Yield: 2 dozen large (3 3/4" to 4") cookies. Set the cookies back on the rack, and allow them to rest for about 30 minutes, till the icing is set.įor best storage, wrap each cookie individually, in plastic wrap, and store at room temperature. You'll have a generous amount of icing, so don't be afraid to pile it on. Grabbing a black and white is like grabbing a slice of pizza quick, easy, satisfying, and always there when you need it. Spread the icing on the uncovered half of each cookie. The moon-shaped black and white cookie, with its yin-yang chocolate and vanilla frosting, is ubiquitous there, sold in diners, delis, and bodegas (and bakeries, of course). In the microwave, or in a pan set over very low heat, melt the chocolate.Īdd the melted chocolate into the sugar mixture, stirring till well combined. To make the chocolate icing: Combine the confectioners' sugar, corn syrup, vanilla, hot water, and espresso powder.
Place them on a rack to set while you make the chocolate icing. Black-and-White Cookies Black-and-whites have been an entrenched part of the very robust Jewish cookie scene in New York City for a century. Spread the icing over half of each cookie. For a nice vanilla flavor, add the vanilla for the whitest icing, omit it. The beloved Black & White cookies (sometimes referred to as Half Moons or Half & Half) got a Danas Bakery makeover Bright and colorful tie-dye cake, with. To make the vanilla icing: Whisk together the confectioners' sugar, corn syrup, and hot water. Remove the cookies from the oven, and cool them right on the pan. Cookies baked for 12 minutes will be drier, and more "authentic." Bake for 11 minutes for an in-between cookie. Cookies baked for 10 minutes will be quite moist. Leave 2" to 2 1/2" between each cookie they'll spread.īake the cookies for 10 to 12 minutes, until they're set, and are perhaps a very light golden brown around the edges. With wet fingers, or the wet bottom of a measuring cup, flatten/spread the dough to a 3"-diameter circle. Using a muffin scoop or a 1/4-cup measure, drop the dough onto the prepared baking sheets.