Black and white cookies NY-style dense cake with crispy icing
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Date: 2021-11-19
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Comments and reviews: 9
Jimsbo
These look thoroughly authentic, at least to the type I see in just about any bakery for ages. For me, though, I grew up almost always seeing them done with chocolate cookies. The yellow cake version came along later, but now it s the only kind I ever see. Not sure if it was a regional variant or not (upstate NY, but I haven t had the chocolate version now for decades. I would imagine some adjusting would be needed to get the right consistency while adding a fair amount of powder into the batter, though.
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These look thoroughly authentic, at least to the type I see in just about any bakery for ages. For me, though, I grew up almost always seeing them done with chocolate cookies. The yellow cake version came along later, but now it s the only kind I ever see. Not sure if it was a regional variant or not (upstate NY, but I haven t had the chocolate version now for decades. I would imagine some adjusting would be needed to get the right consistency while adding a fair amount of powder into the batter, though.
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Feral
I think the best way to eat a Black and White cookie is to get both flavors at once, so one thing I would probably do is layer the glazes instead of half and half, and then maybe try to drip spots of both on top.
I've heard some New York City bakers and sellers of Black and White cookies will glaze the whole thing in white and then over half of that with chocolate, so really I'd just be layering both together on the whole cookie instead of shorting myself half the chocolate.
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I think the best way to eat a Black and White cookie is to get both flavors at once, so one thing I would probably do is layer the glazes instead of half and half, and then maybe try to drip spots of both on top.
I've heard some New York City bakers and sellers of Black and White cookies will glaze the whole thing in white and then over half of that with chocolate, so really I'd just be layering both together on the whole cookie instead of shorting myself half the chocolate.
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Robert
I've tried that crazy cereal. I'm surprised you were able to eat it with a straight face. It is absurdly expensive and it's taste and texture is that of congealed milk or maybe like hardened whey protein. Don't get me wrong, I like the idea that they're going for but this kind of food technology is not ready for the mass market. If I were trying to diet or control my sugar intake I would sooner eat nothing than subject myself to that unpleasant experience.
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I've tried that crazy cereal. I'm surprised you were able to eat it with a straight face. It is absurdly expensive and it's taste and texture is that of congealed milk or maybe like hardened whey protein. Don't get me wrong, I like the idea that they're going for but this kind of food technology is not ready for the mass market. If I were trying to diet or control my sugar intake I would sooner eat nothing than subject myself to that unpleasant experience.
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Sean
Have you ever considered doing an episode on the environmental impacts of Greek yogurt? A friend of mine told me about it and apparently the process of making it creates a lot of acidic whey that's terrible for aquifers and waterways. It sounds like just the kind of food-based issue that would benefit from your journalistic and scientific rigor.
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Have you ever considered doing an episode on the environmental impacts of Greek yogurt? A friend of mine told me about it and apparently the process of making it creates a lot of acidic whey that's terrible for aquifers and waterways. It sounds like just the kind of food-based issue that would benefit from your journalistic and scientific rigor.
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Gianluca
It's weird to see german Amerikaner here. Never thought about them and I don't see them often anymore but still, it's a funny coincidences. As far as I know they were actually made in Germany first, then brought to the US but it's a very foggy history for these cookies
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It's weird to see german Amerikaner here. Never thought about them and I don't see them often anymore but still, it's a funny coincidences. As far as I know they were actually made in Germany first, then brought to the US but it's a very foggy history for these cookies
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Sam
What I really miss are the misnomered Italian Rainbow Cookies: three thin almond cakes separated by a thin layer of jelly and covered in chocolate. I love them but unfortunately they've become hard to find among the sea of imposter rainbow cookies and cakes.
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What I really miss are the misnomered Italian Rainbow Cookies: three thin almond cakes separated by a thin layer of jelly and covered in chocolate. I love them but unfortunately they've become hard to find among the sea of imposter rainbow cookies and cakes.
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Bernard
My mom's family's bakery (Glaser's Bake Shop in Yorktown, recently closed, my godfather was in charge of cookies) introduced these (according to reputable sources. I might be able to track down the original recipe.
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My mom's family's bakery (Glaser's Bake Shop in Yorktown, recently closed, my godfather was in charge of cookies) introduced these (according to reputable sources. I might be able to track down the original recipe.
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Gidon
Traditionally, the white half is supposed to be lemon flavored. For the authentic taste, try dissolving the sugar for the glaze with lemon juice instead of milk (you can do the chocolate glaze with milk still)
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Traditionally, the white half is supposed to be lemon flavored. For the authentic taste, try dissolving the sugar for the glaze with lemon juice instead of milk (you can do the chocolate glaze with milk still)
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TheBause
As an archaeologist currently on a project in the historic mill district on Minneapolis I can confirm that flour dust is quite explosive. I'm a block down from the remains of Washburn Mill every day.
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As an archaeologist currently on a project in the historic mill district on Minneapolis I can confirm that flour dust is quite explosive. I'm a block down from the remains of Washburn Mill every day.
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