Black and Whites

I always thought a black and white cookie was supposed to be more than just a bland cookie base with some frosting.

First off, these cookies are fairly boring. The little (2 1/2 inches across after baked) disks of cookie are fairly bland. Just frosting with a generic vanilla and chocolate canned frosting, for example would make a bland cookie hardly better. Just eat the frosting out of the can and save yourself the calories of the cookie.

These take a while to make. You have to refrigerate dough for two hours, then roll out (use flour on your counter and rolling pin or the dough will stick) and cut out and cool for another 30, then bake and cool and frost. When you use the 2″ cutter, it makes itty-bitty cookies. That’s a lot to frost, twice.

If you choose to make them, I would recommend making these cookies bigger. Start with a 2 1/2 cutter or bigger. The recommended 2″ cutter makes them so small. Frosting something that small is difficult.

If you bake these on a silicone baking mat, it takes at least 14 minute before they start to brown. I baked some on a regular cookie sheet with no mat and they baked in 10 minutes.

If you still want to move forward with these, at least make the frosting worth eating, since it will be the highlight of the cookie. A chocolate and vanilla ganache would be nice. I chose to make my frosting very thin, so I could just dunk half the cookie in white, let dry and dunk half in chocolate. No frosting with a spatula.

I think I’ll try Duff’s recipe if I want black and whites again.

Soooo….. This recipe confuses me. The traditional black and white cookie is suppose to be very cake-like, not cookie-like. I have been going through and saving all the black and white cookie recipes because it is by far my favorite cookie. This one calls for sugar cookie dough, which is what the cookies from a bakery a little south of my town are like. They taste terrible! The cookie I had from a Kosher deli in NYC, however was amazing! It was the real deal. They have them sometimes at my college, not as good as in the Kosher deli, but waaaaay better than the sugar cookie variation. I say go ahead and try this recipe if you do not know what a traditional black and white is suppose to be like, or if you’ve tried one and don’t like it (because it’s “cakey.” It’s suppose to be cakey). Just saying, this recipe disappoints me because they do not follow the traditional style of the cookie.