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Nutrition Facts
Serving Size 1 (94g) Recipe makes 24 servings
Calories 320
Calories from Fat 82		(25%)
Amount Per Serving		%DV
	Total Fat 9.1g	14%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 82mg		3%
Potassium 58mg		1%
Total Carbohydrate 56.2g		18%
	Dietary Fiber 0.6g	2%
	Sugars 34.3g
Protein 4.0g		7%
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Zabar's Black and White Cookies

Recipe #50220 | 35 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mirj
Jan 7, 2003

I was futzing around on the Web looking at the Zabar's website (Zabar's has to be my favorite store in New York City) and came across this recipe for their Black and Whites. I adore these cookies, always have to have some whenever I'm in the Big Apple. They are a wonderful childhood memory and I'm thrilled that I can now recreate it whenever I want!

SERVES 24 (change servings and units)

Ingredients

Cookies

1 3/4 cups granulated sugar
1/2 lb unsalted butter, softened (2 sticks)
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

Directions

1
Preheat the oven to 375.
2
Butter two baking sheets and set aside.
3
To make the cookies: In a large mixing bowl, combine the sugar and butter.
4
Mix with mixer or hand until fluffy.
5
Add the eggs, milk, and vanilla and lemon extracts and mix until smooth.
6
In a medium bowl, combine the flours, baking powder, and salt and stir until mixed.
7
Add the dry ingredients to the wet in batches, stirring well to combine.
8
Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
9
Bake until the edges begin to brown, 20 to 30 minutes.
10
Allow to cool completely.
11
To make the frosting: Place the confectioners' sugar in a large bowl.
12
Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
13
Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.
14
Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth.
15
Remove from the heat.
16
With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

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Featured Reviews for This Recipe

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

0 people found this review helpful

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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!!

0 people found this review helpful

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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!

4 people found this review helpful

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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.

3 people found this review helpful

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