David's Black and White Cookies
- COOKIES
- 1 cup (140 g) all-purpose flour
- 1 cup (130 g) cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons (90 ml) whole or low-fat milk
- 1 teaspoon vanilla extract
- Grated zest of ½ lemon, preferably organic
- ½ cup (4 ounces/115 g) unsalted butter, at room temperature
- ⅔ cup (130 g) granulated sugar
- 2 large eggs, at room temperature
- ICINGS
- 2 cups plus 2 tablespoons (250 g) powdered sugar, or more if needed
- 2 teaspoons plus 2 teaspoons light corn syrup
- ½ teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons (45 ml) water, or more if needed
- 3 tablespoons (20 g) unsweetened Dutch-process cocoa powder
Instructions:
Like New York City, the spiritual home to these cookies, my sources and inspiration for them are the ultimate melting pot: a Seinfeld episode, an email from food maven Arthur Schwartz, a recipe from the legendary Zabar’s, and George Greenstein’s comprehensive tome, Secrets of a Jewish Baker.
- To make the cookies, position racks in the upper and lower thirds of the oven; preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the all-purpose and cake flours, baking powder, and salt. In another small bowl, mix together the milk, 1 teaspoon vanilla, and lemon zest.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until completely smooth. Beat in the eggs one at a time. Stir in half of the flour mixture, followed by the milk mixture, then stir in the remaining flour mixture and beat until the batter is smooth.
- Drop 2 tablespoons (30 ml) batter in mounds spaced 2 inches (5 cm) apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the cookies feel just set in the centers, about 15 minutes. Let cool completely on the baking sheets.
- To make the icings, in a medium bowl, whisk together the 2 cups (225 g) powdered sugar with 2 teaspoons corn syrup, the lemon juice, the 1 teaspoon vanilla, and water until smooth.
- Transfer half of the mixture to a small bowl and whisk in the cocoa and remaining 2 teaspoons corn syrup to make the “black” icing. Add up to 2 teaspoons more water, if necessary, to make the icing spreadable; it should not be too thin, so begin by adding 1 teaspoon and add another teaspoon only if needed. Whisk the remaining 2 tablespoons powdered sugar into the white icing. The two icings should have the same consistency: thick, but spreadable. (If the white icing is too thin, add a bit more powdered sugar.)
- With a small icing spatula or a butter knife, spread white icing over one half of the flat (bottom) side of each cookie. Spread black icing over the other half. Let the icing set for a few minutes before serving.
- STORAGE: The finished cookies can be stored for up to 2 days in an airtight container, preferably in a single layer so that the icing won’t be marred.