Black and White Cookies

From Cook's Country | February/March 2012

Why this recipe works:

This enormous New York City deli favorite begins with a cakelike “cookie” bottom. Our glaze needed milk for flavor but required the addition of just enough corn syrup to make it thick enough to rest on top of the cookies instead of sinking in and disappearing.

This enormous New York City deli favorite begins with a cakelike “cookie” bottom. Our glaze needed milk for flavor but required the addition of just enough corn syrup to make it thick enough to rest on top of the cookies instead of sinking in and disappearing.

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Black and White Cookies

These huge, tender cookies may be New York’s best-kept secret. We spill it.

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Makes 12 cookies

Twelve cookies doesn’t sound like much, but these cookies are huge. You’ll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case.

Ingredients

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