I know, I know, I’m a sorry excuse for a blogger right now. Work is absolutely kicking my butt, and when work is done Harry gets in a few swift kicks, too.
Buuuut…
There is something wonderful on the horizon. Something quintessentially New York, something I grew up on and love almost as much as Samoas. Something Harry, in his toddler wisdom, demands every time we pass a bodega…
Black and White Cookies.
They’ve been baked, they’ve been photographed, they’ve been eaten. All I have to do is get the pix out of the camera and write up the darn post. Stay tuned, they’re coming. I promise.
Meanwhile, though, I’d love to hear from all you people out there. I know you’re there, I can see it in my site stats. But you’re not making yourselves heard. To those who do comment, I say Thank you very much and blow you a big kiss. And for those who don’t, please do! I’d love to hear what you like, what you don’t like, what you want more of, and what you want less of (as long as the answer to that last one isn’t baked goods, that is).
And now, I must get back to work. Sigh.
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
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.
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!
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
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.
There is something wonderful on the horizon. Something quintessentially New York
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Julie
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