These superb Black-and-White Cookies are one of the extraordinary standards of bakeries throughout the US, particularly the Northeast. Perfect with a cold glass of milk or cup of coffee.
- nonstick cooking spray; (optional)
- 1 Cup sugar
- 1 1/2 Cups butter-flavored shortening; plus
- 1 Tablespoon butter-flavored shortening
- 1/2 teaspoon salt
- 1 teaspoon light corn syrup
- 3 eggs
- 4 Cups cake flour; plus
- 2 Tablespoons cake flour
- 1 1/2 teaspoons baking powder
- 2/3 Cup cold milk
- 1 1/2 teaspoons vanilla extract
- 4 Cups powdered sugar; sifted
- 1/4 Cup boiling water (to 1/3 Cup)
- 2 ounces bittersweet chocolate; chopped
- Heat the oven to 350 degrees. Coat 2 baking sheets with nonstick spray, if using, or line with parchment paper. Set aside.
- Cream the sugar, shortening and salt in a mixing bowl. Mix in the corn syrup. Add the eggs one at a time, beating after each. Beat the mixture until light and fluffy.
- In a separate bowl, combine the cake flour and baking powder. Add to the egg mixture alternately with the milk. Add the vanilla and blend well.
- For each cookie, place 1/4 Cup of batter on a baking sheet. Use a knife or offset spatula to shape each cookie into a 4 to 6-inch circle; do not flatten. Space the cookies 2 inches apart. Bake until light brown around the edges, 18 to 20 minutes. Cool the cookies completely on wire racks.
- For the Frosting: Place the powdered sugar in a large bowl. Gradually add enough of the boiling water, stirring constantly, until the mixture is thick and spreadable.
- Remove half of the frosting to a double boiler set over, but not touching, simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.
- When cookies are cool, turn the cookies to frost the bottoms. Using a knife or offset spatula, coat half of each cookie with chocolate frosting and the other half with white frosting.
- Repeat until all cookies are done.
Each cookie: 336 calories; 98 mg sodium; 29 mg cholesterol; 14 gramsfat; 4 grams saturated fat; 51 grams carbohydrates; 3 grams protein; 0.56 gram fiber.
Comments: This recipe produces a lighter, more cake-like cookie.
NOTES: Recipe adapted from one that appeared in Long Island Newsday in 1968