Zabar’s is a gourmand’s fantasy come-true; to many it’s a great deli, to others a superior gourmet-ware store, and of course, an outstanding bakery. These delightful cookies are a favorite in New York and around the world. When in New York, everyone should make a visit to Zabar’s as it’s much more fun than even the Empire State Building for any foodie.

Serve these for breakfast, lunch, dinner or snacks; with milk, coffee or tea; even as a dessert snack at parties. Everyone loves them, anytime. That’s probably why they’re sold in bakeries, cafes, diners and convenience stores all over the NYC Metropolitan region. They’re a perfect all ’round cookie.
Zabar's Black-and-White Cookies

Zabar's Black-and-White Cookies
Recipe type: Dessert
Cuisine: American
Serves: 26
  • nonstick cooking spray; as needed
  • 1 Cup unsalted butter (2 sticks); softened
  • 1 3/4 Cups granulated sugar
  • 4 eggs; room temperature
  • 1 Cup milk; room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 1/2 Cups cake flour
  • 2 1/2 Cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 Cups powdered sugar; sifted
  • 1/4 Cup boiling water (to 1/3)
  • 2 ounces bittersweet chocolate; chopped
  1. For the Cookies: Heat the oven to 375 degrees. Coat 2 baking sheets with nonstick spray and set aside.
  2. Beat together the butter and sugar in a large mixing bowl until fluffy. Add the eggs, one at a time, beating after each. Add the milk and vanilla and lemon extracts and mix until smooth.
  3. In a medium bowl, combine the cake and all-purpose flours, the baking powder and the salt and stir until mixed. Add the dry ingredients to the wet in batches, mixing well to combine.
  4. 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 circle; do not flatten. Space the cookies 2 inches apart. Bake the cookies until the edges begin to brown, 15 to 17 minutes. Remove to a wire rack to cool completely.
  5. 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.
  6. 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.
  7. 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.
This recipe yields about 26 cookies.

Each cookie: 306 calories; 79 mg sodium; 52 mg cholesterol; 9 grams fat; 5 grams saturated fat; 53 grams carbohydrates; 4 grams protein; 0.68 gram fiber.

NOTES : Recipe adapted from "New York Cookbook" by Molly O'Neill (Workman, 1992)

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