Black and White cookies, sometimes called halfmoons, can be found in almost every deli and diner in New York.
Some became familiar with this cookie from the popular “Dinner Party” episode of Seinfeld. Hey, you never know when you’ll get discovered!There are many, many recipes for this cookie. I couldn’t decide which one to make but easy is what I look at first. The recipe I chose after reading the reviews is from allrecipes.com.
I made a few changes and some substitutions. I didn’t have cake flour so I used a substitution — 3/4 cup sifted all-purpose flour + 2 level Tablespoons of cornstarch = 1 cup of cake flour. You can find more information on this at Joy of Baking.
Black and White Cookies
This recipe was adapted from allrecipes.com
- 2 1/2 cups all-purpose flour
- 2 1/2 cups cake flour***
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/4 cups white sugar
- 4 eggs
- 1/2 cup low fat milk
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- For Icing
- 4 cups confectioners' sugar
- 1/3 cup boiling water
- 1 ( 1 ounce) square Bakers bittersweet chocolate, chopped
- Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
- In a small bowl mix together the flours, baking powder and salt and set aside.
- In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time until well blended then add in the milk, vanilla, and lemon extract if using. Add in the flour mixture one third at a time to the butter mixture until well blended.
- Using a tablespoon size ice cream scoop drop dough 2 inches apart on prepared baking sheets.
- Bake until edges begin to brown, about 20 to 30 minutes. Cool completely on wire racks at least 1-2 hours before frosting.
- Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. If necessary add more hot water if necessary to make the icing spreadable.
- In the top of a double boiler add half of the white icing mixture and stir well then stir in the chopped chocolate. Stir constantly until the chocolate melts and remove from heat.
- When the cookies are completely cool spread the white icing on one half of each cookie. Let the icing set at least 30-40 minutes.
- Then spread the chocolate icing on the other half of the cookies. Set aside until the icing sets. You can chill them in the fridge until the icing hardens.
We always have Black and White cookies with an old fashioned style Egg Cream. It brings back childhood memories of when our dad used to make egg creams for us on Saturday nights as a special treat.