Cookie of the Week: Zabar’s Black-and-Whites

July 4, 2011 at 6:36 pm Leave a comment

I clipped this recipe from the New York Times Magazine section years ago and just made them this weekend. The recipe is adapted from “New York Cookbook” by Molly O’Neill. There is nothing like catching a train late in the day at Penn Station and grabbing one of these huge cookies at Zabar’s to savor for the trip home.

Returning from a hike this weekend at the Huyck Preserve, we saw a sign for fresh eggs on a country road and got lucky to get a dozen for $1.50 at a home where the hens wandered around the yard. Fresh egg yolks have a rich, yellow color and this recipe uses four.  I’m glad we found them.

I brought these cookies to a family reunion yesterday and my mom said they were too dry.  I’ll use less flour next time. It was a hot, muggy night when I baked them and the dough got runny, even after refrigerating it. They did not look professional but they were eaten. That is the important thing.

If you can’t find it in you to make these, you can order them here through Zabar’s.
http://www.zabars.com/zabars-black-and-white-cookies-(kosher)/A11003E,default,pd.html

Zabar’s Black-and-Whites

1 3/4 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs

1 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Frosting:

4 cups confectioners’ sugar

1/3 to 1/2 cup boiling water

1 ounce bittersweet chocolate, chopped (I used two ounces)

 

Preheat oven to 375 degrees. Butter 2 baking sheets and set aside. (I used parchment.)

Combine sugar and butter in a bowl and beat till fluffy.

Add eggs, milk and extracts. Mix until smooth.

Combine flours, baking powder and salt in a bowl and mix. Add dry ingredients to the wet in batches, stirring until combined. Drop soup spoonfuls of dough 2 inches apart on baking sheets. Bake until edges begin to brown, 20-30 minutes. Cool.

FROSTING
Place confectioners’ sugar in a large bowl. Gradually add boiling water, stirring until mixture is thick and spreadable. Place half the frosting in the top of a double boiler set over simmering water; add the chocolate. Warm, stirring until chocolate is melted and frosting is smooth. Remove from heat.

Brush half the cookie with the chocolate frosting and the other half with the white frosting.

Makes about 24 cookies.

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