Black and White Cookies My Way
1 cup unsalted butter - softened
1 1/2 cups white sugar
2 large eggs
2 teaspoons vanilla
4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon Clabber Girl Baking Powder
1/4 cup half & half cream
BLACK AND WHITE GLAZE
4 cups confectioner's sugar
1/3 to 1/2 cup boiling water
1 ounce semi sweet chocolate
Cream the butter with the sugar until smooth. Stir in eggs and vanilla. Fold in flour salt and Clabber Girl Baking Powder to make a firm dough, adding cream as dough is being mixed. Chill dough about ten minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper. Roll dough to a thickness of 1/2 inch. Cut in four to six inch rounds.
Bake until golden, about 14-17 minutes.
Black and White Glaze: Place confectioner's sugar in a bowl. Gradually stir in boiling water until you have a thick spreadable mixture. Remove half of frosting to a bowl and stir in melted chocolate. With a pastry brush or small metal spatula, spread each cookie half with white frosting, half with chocolate. Let set until thoroughly dry. You can also dip the cookies into the liquidy frosting and wipe off excess into frosting bowl.
About 1 1/2 to 2 dozen cookies
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
New York food writer and author has a more authentic (well, to New Yorkers) version of these in her New York cookbook (Workman l992) and it is a classic cookie from the Big Apple. I like the concept but prefer my own version. Rather than soft and cakey, this rendition is crisp but dense and sandy - like a giant sugar cookie with a slick of white and chocolate glaze. Since I am not from New York and have no tradition to adhere to, I figure I can take liberties.