Black and White Cookies
I knew that one of the classic New York City foods I had to have was a Black and White cookie. I have eaten them before, but never in NYC. So I added it to the must have list. I ended up getting a huge Black and White cookie at Katz’s Deli. The pastrami sandwich there is amazing! The cookie, not so much. It wasn’t bad, I just knew there were better places to get it. Since I wasn’t able to get a another one while in NYC I decided to make my own.
Black and White Cookies, also known as Half Moon cookies, are thought to have come into existence around the time of the turn of the 20th century with German bakery origins. One popular opinion is that they came from Glaser’s Bake Shop, that opened in 1902 by Bavarian immigrants in Manhattan. Another opinion is that the Hemstrought’s Bakery in Utica, NY created them. No matter who is the original baker, we can all agree they are delicious.
Of cake like consistency, these “cookies” have a soft texture with hints of lemon and vanilla. Each frosting adds its own unique enhancement to the flavor. I adapted this recipe from Joy of Baking.
As you can see in the picture above, these cookie’s ingredients form more of a batter than a dough. It is still thick enough to hold its shape, but is not able to be portioned with just your hands. What helps make this cookie so cake like is cake flour. Cake flour has less gluten than all-purpose and gives the cookies a more tender bite.
Baking Tip - You can make your own cake flour
For 1 cup of homemade cake flour, sift together 14 Tbps. (110g) of all purpose flour and 2 Tbps. (16g) cornstarch. Then sift again.
Shaping the cookies
If you don’t have parchment paper to draw your circles on, use the right size cookie/biscuit cutter to smooth out the batter to the right size and shape.
If you don’t have the right size cookie cutter for tracing or shaping, use a glass or lid that is about the correct size.
Don’t forget to turn the cookies over to frost them. First, that’s the way its been done. Second, it makes it much easier for the frosting to stay and not run off. If the frosting seems too thin and not coating the cookie in an opaque way, add more powdered sugar. If its too thick and you have to work to spread it, add a few drops of hot water.
