The black and white cookie was not introduced to me until college. Yes, I know, I was a deprived child. The first ones I had weren't very impressive--they were either too dry, too thin, or didn't have the correct amount of icing. This all changed on a trip to a traditional Italian bakery in Boston. The cookie was nice and thick, with a satisfyingly cake-like texture. It also had a touch of lemon (not sure if this is traditional). And of course the frosting was great.
I always loved the contrast of the chocolate and white icing. On some days I would eat the white part first, and then the chocolate, and on other days I would do the reverse. It's just such a balanced cookie. I remember when this humble cookie was brought to fame during an episode of Seinfeld. But, what exactly is the history of this cookie? I know it probably originated in the deli's of New York. Does anyone know?
12-03-2005 @3:16PM sam said...
just 2 minutes on google should help
http://www.worldonaplate.org/world_on_a_plate/2005/11/shfimbb_cookie_.html
http://www.newyorkfirst.com/gifts/1072.html
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12-04-2005 @12:25AM Super Weiss said... Pretty sure that lemon flavor is standard. I'm not a huge fan of these anyway....
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12-04-2005 @11:17PM Jeanne said... yeah the lemon is a bit unexpected. that's why I changed my recipe up and made them 'black & tans'--chocolate & peanut butter buttercream frostings!
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12-04-2005 @11:18PM James Yu said... That's a fantastic take on these cookies, Jeanne.
Here is the link to her recipe.
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12-05-2005 @10:39AM Sofia said... ah, the black and white cookie---a staple of life in the metro NYC area. the lemon is a slight variation. the best is from Zabar's. perfect snack for the commute home.
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12-05-2005 @5:08PM FJK said... Funny you should find B&W bliss in Boston, I think of this as such a NYC food, it is what I bring to my kids' "ethnic" school potlucks here in California. (Well that and a fairly strong New York accent)
Molly O'Neill's New York Cookbook features Zabar's recipe, which has the lemon flavor.
Watch your baking time carefully with any variant of this cookie, the batter will overcook fast and become dry and tasteless.
My grandmother used to buy ours at a bakery in Flatbush section of Brooklyn, Ebler's I think. I've never had any as delicious, but that's food memories for you.
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