Zabar's Black and White Cookies

From: denimbluetoo

On Mar 20, 2008

Thank you for this recipe. I added an extra tsp of lemon extract. Also, to get a more traditional B&W cookies presentation, I piped out the dough onto the cookie sheet. They came out just right. I liked the idea about brushing on the frosting, but I would suggest doubling the recipe. It's good to know I'm not alone in my fond memories of the good old black and white cookie! Alaska

From: Dans La Lune

On Oct 7, 2007

I halved this recipe because I was running short on confectioner's sugar. I was disappointed after pulling the first batch out of the oven because the cookies did not melt down like most butter based cookies do. I was left with an entire try of 2 inch high and 3 inch wide cakes with rough surfaces! The next tray I did, I flattened out each dough dropping and shaped it to be more of the large slightly domed smooth surfaced cookie. These came out ok. I think the cookie flavor was terribly bland though (maybe more of both extracts would help??) and the chocolate glaze needed butter in it to maintain the shine. It kept getting dried up and crumbly when I was working with it, even though it was over heat the entire time. Don't think I'll bother with these again. They're better store bought!!

From: LauraTracey

On Jan 27, 2003

The cookie part of these had the perfect black&white taste! The icing was not quite right. I added another ounce of chocolate to get the right taste, but still, the consistency was off for both the white and black parts. More powdered sugar was not the fix!

From: Marie Nixon

On Jun 5, 2004

lizztwozee, for black and white cookies the instructions should say to flip the cookies over before applying the white and chocolate icings. This way you are frosting the flat side of the cookie and you won't run into problems with the glaze sliding off the dome side of the cookie. You also won't have to go through the effort of roling them out and cutting them out into circles.