Black White cookies

I bet you can get them by the dozen at Terrace Bagels. I know they bake them and package them themselves... so I don't see why you couldn't.

They are also good black and whites, for that matter.

Joyce's on Park Place and Vanderbilt has them.

The Tea Lounge has the most excellent black and white cookies the size of a silver dollar. They go really quickly, according to one of the baristas, but would definitely be worth looking into getting a special order.

Brooklyn Bread on 5th Ave and 6th have perfect Black & Whites. Cousin John's on 7t are awful, IMO.

Here's a really good recipe...it's not that difficult, honestly!

Black and White Cookies
(from Desserts by the Yard by Sherry Yard)
for the cookie dough
2 C flour
1 tsp baking powder
6 oz. (1 1/2 sticks) butter
1 C sugar
1 large egg
1 tsp vanilla extract
1/2 C buttermilk
for the icing
2 1/2 C plus 1 tsp confectioner's sugar
1 tbsp light corn syrup, plus more as needed
2 tbsp hot water, plus more as needed
1 tsp vanilla extract
1 oz. bittersweet chocolate, finely chopped
2 tbsp unsweetened cocoa powder (NOT dutch process)

Preheat your oven to 350 F.

Stir together the flour and baking soda and set aside.

Beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract. Beating at low speed, and just until incorporated each time, beat in a third of the flour mixture, half of the buttermilk, another third of the flour, the rest of the buttermilk, and then the rest of the flour.

Spoon the dough 1/4 C at a time onto a parchment paper covered baking sheet, several inches apart. Bake for 10 minutes, then rotate and bake for an addition 8 minutes or so, until lightly golden around the edges.

Let the cookies cool on a wire rack while you make the icing.

To make the icing, beat together the confectioner's sugar, corn syrup, water, and vanilla. In a separate bowl, carefully melt the chocolate.

Separate out half of the icing and whisk in the chocolate and cocoa powder. Whisk in a bit more hot water and corn syrup to help everything integrate and to thin it out a bit.

Spread chocolate icing on half of each cookie, let it set, then spread vanilla icing on the other half.

Oops--I just saw that you requested "time-saving." You can skip this one, then. Maybe for the future.

metalnyc wrote: Cousin John's on 7t are awful, IMO.

No, Cousin John's has the best B&W cookies around. They dip them in REAL chocolate, not that disgusting sugary icing that everyone else uses. If you are used to garbage, you may not appreciate Cousin John's.

Carnivore wrote: I used to love the B&W cookies from Lords Bakery when I was a kid. It's by the Junction, so if you take the 2/5 to the last stop, it's right there. They also make great rye bread.

I love Lords!! Grew up in Midwood, by Brooklyn College so I went there very often. Good memories...

Mpmav1 wrote: Every time I read this post, I think...

"The thing about eating the Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate And yet somehow racial harmony eludes us. If people would only look to the cookie all our problems would be solved."

***********************************
Sounds like the start of a new cult.

metalnyc wrote:
it's like getting an Egg Cream without Fox's U-Bet. it's not the same!

That's like saying you'd prefer mac & cheese out of a cardboard box to one made from scratch with quality cheese. Maybe you got your hands on some magical B&W cookie at some Italian bakery that's lost forever in the mists of memory, but all the ones I've tasted were bland discs of hydrogenated dough iced with goopy sugar. I never enjoyed a B&W cookie until I got one from Cousin John's, where they taste of REAL chocolate and REAL butter, (their Linzer cookies are equally awesome).

Oh, yay! You're welcome, and I'm so glad they turned out great!