• Active Time 30m
  • Total Time 1h

Makes a dozen BIG cookies

Hey, are these cookies or cakes? I have had some so moist that they fell apart when picked up. Others have been dry as crackers. The ideal should be light, moist and buttery yet firm enough to handle. Black & Whites were sold at bakeries and delis all over the New York area but none could compare to the ones at Gotleib's in Brooklyn. Head baker Mernie Manheim was the kind of guy who could infuse magic into a cookie. We called his son, Larry, who let us in on the secret: "Hey, stick to the recipe and then add a lot of finesse." Black & Whites had a resurgence when they were featured on an episode of Seinfeld. Will they, one day, achieve double retro status: "Can you remember back in the nineties, when Seinfeld used to reminisce about cookies from the sixties?"

ingredients

  • For the Cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1 1/2 cups milk
  • For the Frosting:
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 2 cups sugar
  • Pinch of cream of tartar
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons hot water
  • 2 tablespoons unsweetened Dutch-processed cocoa
  • 2 tablespoons hot brewed coffee

directions

FOR THE COOKIES:

Set 2 racks in the middle of the oven and preheat to 350 degrees F.

In a medium bowl, stir together the flour, baking powder and salt.

In a mixing bowl, with an electric mixer, beat the butter and sugar for 15 seconds, until smooth. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and lemon extracts and continue beating until fluffy, about 2 minutes.

With the mixer on its slowest setting, gradually beat in half of the flour mixture. Beat in the milk and then the remaining flour mixture.

On nonstick or parchment-lined cookie sheets, drop 1/2-cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning the pans once, front to back, for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool.

FOR THE FROSTING:

Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar until it registers 240 degrees F (soft ball).

Remove the pan from the heat. Vigorously whisk in the confectioners' sugar, vanilla and hot water until creamy looking. Quickly spread half of the icing on one half of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes.

Serving size = 1 cookie

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 6310

nutrition information per serving

487 calories; 12g total fat; 33mg cholesterol; 102mg sodium; 93g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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