I miss a lot of things about being in New York, but mostly I miss the food. I really missed baked goods: bagels, rainbow cookies, Entenmann’s donuts, and the famous Black & White cookie. So when I found this recipe on Tracey’s Culinary Adventure, I was beyond thrilled to re-create what is possibly the best cookie of all time. If you’re a perfectionist, getting the two colors of frosting evenly divded may be a little stressful. It is oh-so worth it though. I usually change up recipes, but I wanted to make sure that I mimicked the original treat as closely as I could. Therefore, not much changed at all. I just wanted to share Tracey’s recipe with you.

Recipe: Black & White Cookies

(Makes about 18 cookies)

What You Need For the Cookies:

4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup milk

What You Need for the Frostings:

2 oz unsweetened chocolate, melted
1/4 cup light corn syrup
1/3 cup water
5 cups powdered sugar
1/2 teaspoon vanilla extract

What To Do:

1. Pre-heat oven to 375 F

2. Using a stand alone mixrer, beat butter with the paddle attatchment. Add the sugar and mix until fully inccorporated.

3. Add the vanilla extract, lemon extract, and eggs. Slowly add the flour, baking powder, salt, and milk.

4. Scoop dough in 1/4 cup portions onto greased cookie sheet. Using your fingers, shape dough into circles and press down to make the top of the cookies even.

5. Bake for 17-18 minutes.

6. Melt chocolate in microwave in 30 second increments.

7. In a small saucepan combine water and corn syrup until it starts to boil. Turn off heat and stir in powdered sugar and vanilla. Pour 3/4 cup of the vanilla mixture into the chocolate.

8. Using a small spatula, ice the top of the cookies so half is chocolate and half is vanilla.

Enjoy!

Special thanks to Tracey for her amazing recipe! It was a great taste of home!