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The iconic New York bakery treat, right in your kitchen. These are not your average cookies; they have a soft, cake-like texture with a hint of lemon, perfectly complemented by a smooth vanilla and rich chocolate fondant icing. A true taste of the Big Apple.
For 12 servings
Prepare Oven and Batter Ingredients
Mix the Cookie Batter
Portion and Bake the Cookies
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The iconic New York bakery treat, right in your kitchen. These are not your average cookies; they have a soft, cake-like texture with a hint of lemon, perfectly complemented by a smooth vanilla and rich chocolate fondant icing. A true taste of the Big Apple.
This american recipe takes 60 minutes to prepare and yields 12 servings. At 364.45 calories per serving with 4.41g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Prepare the Icing Base
Create Vanilla and Chocolate Icings
Ice the Cookies
Add 1 teaspoon of finely grated lemon or orange zest to the cookie batter along with the extracts for a brighter citrus flavor.
Dissolve 1 teaspoon of instant espresso powder in the hot water before adding it to the chocolate icing for a rich mocha flavor.
Replace the lemon extract with 1/4 teaspoon of almond extract in the cookie batter for a nutty aroma and taste.
Add 1/4 teaspoon of peppermint extract to the chocolate icing for a classic mint-chocolate combination.
The carbohydrates from the flour and sugar provide a quick source of energy, making this a satisfying treat to combat an afternoon slump.
Enjoying a delicious, nostalgic treat like a Black and White Cookie can provide a psychological boost, improve mood, and offer a sense of comfort and satisfaction.
One homemade Black and White Cookie contains approximately 360 calories, depending on the exact size and thickness of the icing.
Black and White Cookies are a dessert and should be considered an indulgent treat. They are high in sugar and carbohydrates. While not a health food, they can be enjoyed in moderation as part of a balanced diet.
The consistency of fondant icing is very sensitive to liquid. If it's too runny, whisk in more sifted powdered sugar, one tablespoon at a time. If it's too thick, whisk in hot water, 1/2 teaspoon at a time, until it's spreadable.
That's the unique charm of a Black and White Cookie! The base is technically a 'drop cake,' which has a soft, spongy, cake-like crumb, rather than the chewy or crispy texture of a typical cookie.
Store them in a single layer in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it can dry out the cake base. If you must stack them, place a sheet of parchment paper between the layers after the icing has fully set.