Black and White Cookies Recipe

Black and White Cookies

I had made Black and White Cookies 12 years ago.  They came out really good…but it takes too long when it’s time for the icing.  So if you make them…just make sure you have the time, because you will be there for a while.

Black and White Cookies Recipe

Black and White Cookies

1 1/3 cups sugar

1 cup butter-flavored solid vegetable shortening

¼ pound margarine

2 tsp. light corn syrup

4 eggs, at room temperature

2 ¼ cups cake flour

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

2 tsp. vanilla

¼ tsp. lemon flavoring

1/8 tsp. orange flavoring

For Vanilla Icing:   1 ½ pounds confectioners’ sugar, sifted

1/3 cup light corn syrup

¼ cup water

½ tsp. vanilla

For Chocolate Icing:   1 recipe vanilla icing

4 ounces semisweet chocolate, melted

Preheat oven to 400F.  Cover 2 baking sheets with parchment paper.  If making cookies, trace4 (4 ½ inch) circles on each sheet.  If making smaller cookies, trace 4 (3 ½ inch) circles.  Place oven rack in the center on oven.

Cream sugar, shortening and margarine in a large bowl.  Add corn syrup and eggs, 1 at a time, beating until just incorporated.

Combine flours, baking powder and salt.  Add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients.  Add vanilla, lemon and orange flavorings.

To make large cookies, place ½ cup batter in center of each circle and spread evenly with the bank of a spoon to fit outline; bake 1 tray at a time for 10 minutes.  To make smaller cookies, spread 1/3 cup batter in each circle; bake 1 tray at a time for 8 minutes.

Makes 10 to 12 large cookies or 16 to 18 small ones.

For vanilla icing, combine ingredients in top of a double boiler over low heat.  Stir until well combined; mixture will be thick.  Cook to 100 degrees.  If too thick, add a few drops water.  Remove from heat; keep icing over hot water.  Turn cookies over and frost one half.   To keep icing glossy, tilt the cookie to allow icing to spread to the edge.  Place on rack to dry.

To make chocolate icing, add melted chocolate to vanilla icing and ice the unfrosted halves.


(Recipe for the Black and White Cookies was in the Newsday (on Long Island) in 2000; Marie Bianco is a regular contributor to Food Day)

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