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8 tablespoons unsalted butter, (1 stick)
Icing:
Heat the oven to 350°F. Line 2 baking sheets with wax or parchment paper.
Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine.
Combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend.
Using an ice-cream scoop, scoop the dough onto the pans. With the back of a spatula, press and spread each cookie into a circle about 5" in diameter and 3/8" thick.
Bake for about 20 minutes, until golden. Let cool on wire racks.
Make the Icing:
Turn the cooled cookies over, so that the flat bottoms face up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.
Poster's Notes:
The Authors Write: Black-and-whites are a classic New York bakery confection, but they are getting harder and harder to find. Here's our attempt at preservation.
A good black-and-white is sweet and a bit cakey; with iced coffee and a dash of milk, you have the ideal cold contrast.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 cup granulated sugar
2 eggs
1/2 cup milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1-1/4 cups cake flour
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 cups confectioners' sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder
Stir the confectioners' sugar, milk, and vanilla together until smooth. Transfer half of the icing to another bowl and stir in the cocoa until smooth.
This is my husband's favorite New York Jewish bakery-style recipe. Even though he grew up in San Francisco, he sometimes craves these wonderful cake-like oversized cookies.