Zabar's Black & White (Yin-Yang) Cookies

Despite these days of instant gratification via the internet, many of us still love our cookbooks.  One of my favorite cookbooks is “New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants” by Molly O’Neill.  It is chock filled with New York stories and personality.

In every New York or New Jersey deli you will find a Yin-Yang or Black ‘n White cookie. This recipe comes from Zabar’s and is included in the New York Cookbook.  Enjoy!

 

Zabar’s Black & White (Yin-Yang) Cookies

Makes 2 dozen

Cookies:

1 ¾ cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs

1 cup milk

½ teaspoon vanilla extract

¼ teaspoon lemon extract

2 ½ cups cake flour

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

 

Frosting

4 cups confectioners’ sugar

1/3 to ½ cup boiling water

1 ounce bittersweet chocolate

 

1. Preheat oven to 375 degrees. Butter 2 baking
   sheets.
2. Make the cookies: in a large mixing bowl combine
   the sugar and butter and mix by machine until fluffy. Add the eggs, milk and
   both vanilla and lemon extracts. Mix ‘til smooth
3. In a medium bowl combine the flours, baking
   powder and salt. Stir ‘til mixed. Add the dry ingredients to the wet in
   batches, stirring well to combine. Using a soup spoon drop spoonfuls of the
   dough 2 inches apart on the buttered baking sheets. Bake ‘til the edges begin
   to brown (20-30 minutes).  Allow to cool
   completely
4. Make the frosting by placing confectioners’
   sugar in a large bowl and gradually adding enough boiling water (stirring
   constantly) until mixture is thick and spreadable.
5. Remove half the frosting and place in top half
   of a double boiler set over simmering water. Add the chocolate. Warm mixture
   while stirring until chocolate is melted and frosting is smooth. Remove from
   heat.
6. With a brush, coat half the cookie with
   chocolate frosting and the other half with white frosting.

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