Black & White Cookie Recipe
Help! I'm trying to find a recipe for the classic NYC deli cookie, the Black & White. I've tried a few that I've found, even the one from Zabar's, but none seem to be hitting the right spot. They're either too delicate or too dense. I'm looking for just the right balance of cakey goodness & something w/ a crumb strong enough to stand up to being frosted.
I'll take any help I can get! Thank you!
How funny! I was thinking the same thing a few weeks ago. I tried the recipe from Sara Moulton (also on Epicurious), but was unhappy with the frosting. The cake/cookie part was great. Perfect consistency and taste. The frosting? yuck!! Too lemony and pasty for my taste. I'm still on the search for the perfect frosting - I'm thinking the boiled water and conf. sugar is the way to go.
Here's my attempt - and sort of failure. I put nutella and strawberries on the cookies to make them chocolate shortcakes! I wanted the B&W cookies for a party, and couldn't serve the cookies with the gross frosting. Keep in mind, I NEVER throw things out - the frosting for these went straight to the garbage.
The recipe I tried:
P.S. Zabar's recipe is online. I haven't made it yet though, so don't know if it'll really taste as good as the real thing!
I think the cookie part is the hard part. My recollection of NYC black and whites is that there is nothing special about the frosting. I've made the Martha Stewart recipe and didn't find the cookie/cake to be the same as I remembered it.
This one looks pretty cakey: http://allrecipes.com/recipe/black-an...
Here in Minnesota, I am able to get a packaged product from Zabars with "mini" blacka nd white cookies. I guess it's as close as I'm going to get.
Would you post back here when you find a good recipe?
My problem has been finding a chocolate fondant recipe of the right consistency. Either it's way too drippy or it seizes up before it gets out of the bowl. Had that problem a few years ago when I was making a pizza pan sized black & white as a "birthday cake/cookie." If I remember correctly, I used the recipe from Molly O'Neill's "New York Cookbook." I liked everything except the chocolate icing.