6 responses to “I Can Hear the Crickets Chirping…”

  1. anne

    Black & white cookies are a huge favorite in our house, too. Now that I have made them, I am not allowed to make anything else! Check out my post on these cookies; we can compare recipes. I have seen another version without shortening which I want to try but I am afraid that if they don't compare with my original ones, I will be shot!!

    http://chefoncall.typepad.com/chef_on_call_weblog/2009/05/black-white-cookies.html

  2. debbie koenig

    Wow, Anne, that recipe is remarkably different from the one I used! Were you satisfied that they tasted authentic? Mine are pretty close, but just a bit too cookie-rather-than-cakey. I've got the Martha book; I'll have to try it.

  3. WordyDoodles

    I'm in the Bay Area and have no idea what black and whites are, but I think I have to find out.

    I read in the SF Chron a few weeks ago that macarons (spelled like that) are apparently making waves in the cookie scene. The list of cookies I must try is getting longer!

  4. anne

    I think the shortening creates the right cakey texture. I would like to see your recipe, too. I find the icing on mine to be a bit sweet but my taste tasters love it! Martha Stewart has another recipe for these cookies that doesn't have shortening in her Cookies cookbook but I haven't tried it

  5. debbie koenig

    Ah, WordyDoodles, I almost envy you the chance to discover B&Ws for the first time. I've eaten so many in my life that I'm pretty sure several of my internal organs are composed largely of white and dark brown icing.

    Anne, I think you might be right about the shortening. The recipe I use (which I still haven't had a chance to write up!) uses only butter, and not too much of it. It also has lemon extract, which seems to me to be a pretty key flavor in the cookie part. Martha's recipe doesn't call for it. Maybe we should combine the two recipes and see where we end up.

  6. Julie

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