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!!


  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

    There is something wonderful on the horizon. Something quintessentially New York

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