Black and white (or half-moon) cookies are one of my new favorite treats. I’ve tried a few in the past but was not interested in the surprising lemon extract flavor. Sadly, I wrote these cookies off until Joe surprised me with a trip to NYC for my birthday in September.
I had my heart set on finding the best rainbow cookie in the city (more on this later). While on this search, we stumbled upon freshly baked and glazed black and white cookies in William Greenberg Desserts. My attention quickly shifted and I had to try one.
The black and white cookies come in a variety of sizes and colors. We purchased one large, traditionally glazed cookie and sat on the bench outside of the bakery window. At that moment, I had forgotten all about rainbow cookies and peeled open the wrapper to my black and white jewel. It was an amazingly moist cake-like confection with two delicious tasting glazes in cookie format. Essentially, a cupcake top! (Think muffin top, only better.) And, the best part about this cookie, no trace of lemon. True love.
After realizing that the lemon flavoring could be omitted, I wanted to recreate this experience with my own homemade black and white cookies. Specifically looking for a recipe with cake flour, I chose to borrow the cookie base from Ladies’ Home Journal. These cookies are a slightly smaller version of the NYC one but embrace the moist cake-like interior. I used a basic vanilla buttercream and simple chocolate ganache to top them off. The glaze options are endless, so be creative!
black & white cookies
1 cup plus 2 tbsp cake flour
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 tsp vanilla
2 large eggs
2 large egg yolks
Preheat oven to 350° conventional (or 325° convection). Line two sheet pans that will fit into your freezer with parchment paper, set aside.
Sift together both flours, baking powder and salt, set aside (referred to as flour mixture below).
In mixer, cream the butter, sugar and vanilla until fluffy (about 3-4 minutes on medium-high speed). Turn the speed down to low and add (one at a time) the eggs and yolks. Turn the speed up and beat until smooth (1-2 minutes).
Reduce speed to low and add the flour mixture until just combined.
Using a tablespoon or small ice cream scoop, drop balls of batter on the prepared sheet pans at two inches apart. Place in freezer for 10 minutes.
Bake 7-9 minutes until cooked but not browned. Let cool on sheet pan for 5 minutes before transferring the cookies to a cooling rack. Allow cookies to cool completely before glazing.
Glaze with your choice of chocolate ganache and buttercream! Feel free to use a lemon flavored white glaze instead of buttercream.
Recipe from Ladies' Home Journal.