Black and White Diversity Cookies
In New York, they’re known as Black and White cookies — an edible symbol of the melting pot. In Boston, they’re called Half-Moons. In the Midwest, Harlequins. Technically, the Black and White is cake, the batter similar to a cupcake with a little extra flour so the dough doesn’t run when dropped, dollop by dollop, onto the baking sheet. Once baked, the cookie is iced with chocolate and vanilla frosting. Most bakers say they’ve been around forever. We think they represent the Chrismukkah spirit perfectly.
You'll find our secret recipe for Black and White Diversity cookies in the new book:
Chrismukkah: The Merrry Mish Mash Holiday Cookbook.
Ingredients
- 1-1/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup sour cream
- 1/2 teaspoon vanilla
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg
- 1-1/2 cups powdered sugar
- 1 tablespoon light corn syrup
- 2 teaspoons lemon zest
- 1/4 teaspoon vanilla
- 1-2 tablespoons water
- 1/4 cup unsweetened Dutch-process cocoa
Preparation
For the cookies: Preheat the oven to 350° F. Combine the flour, salt, and soda in a bowl and whisk well. Cream the butter and sugar until smooth in an electric mixer. Add the egg, sour cream, and vanilla and beat until well mixed. Add the dry ingredients and mix on low until dough forms.
Line two baking sheets with parchment paper. Drop the dough by 1/4-cup measure onto the baking sheets and bake until lightly browned and springy in the center, 15-17 minutes. Cool the cookies on a rack.
For the frosting: Combine the powdered sugar, corn syrup, lemon, and vanilla in a small bowl and stir until smooth. Frost half of each cookie with the vanilla frosting. Add the cocoa and water and frost the second half of each cookie with the chocolate frosting. Let the cookies rest until the frosting is set, about 1 hour.
Store in an airtight container between sheets of waxed paper.
Serves 8