Black and white cookies are a New York City classic developed by frugal bakers who did not want to waste leftover cake batter. Bakers add flour to left over cake batter to create a stiff cookie dough. The cookies are dipped in white frosting on one half and chocolate frosting on the other. These cookies are also called “half-moons” in upstate New York and New England.
Recipe Servings: 12
Prep Time
15 minutes
+ 35 minutes resting
+ 35 minutes resting
Cook Time
15 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup butter
- ¼ cup sugar
- 1 egg
- 1¾ cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 2 cups powdered sugar
- 4 Tbsp water
- 1 cup semisweet chocolate chips, melted
Directions
- Sift together flour, cornstarch, baking powder, and salt.
- Cream butter and sugar to a light fluff.
- Beat in egg; then fold in the flour mixture.
- Shape dough into a ball and flatten slightly into a roll. Cover with plastic wrap. Chill 30 minutes.
- Preheat oven 350°F. Grease two large baking sheets.
- Roll out dough on a floured surface. Cut into 3-inch rounds and place on baking sheets.
- Bake 15 minutes or tops of cookies are a light gold. Remove and leave to rest for 5 minutes. Transfer to cool on wire racks.
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