Recipe: Zabar's Black and White Cookies

ZABAR'S BLACK AND WHITE COOKIES

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Frosting (recipe follows)

Preheat the oven to 375 degrees F. Butter 2 baking sheets and set aside

In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and
lemon extracts and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until 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 prepared baking sheets.

Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

BLACK AND WHITE FROSTING

4 cups confectioners' sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate

Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.

Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.

Makes 2 dozen cookies
Source: The New York Cookbook by Molly O'Neill