Comments on: black and white cookies http://smittenkitchen.com/2008/09/black-and-white-cookies/ Sun, 21 Mar 2010 09:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Bryn http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-356423 Bryn Sat, 13 Mar 2010 18:26:38 +0000 http://smittenkitchen.com/?p=574#comment-356423 I really wanted to love these cookies but they were kind of blah. The cookie itself just isn't very tasty or moist and the frosting doesn't nearly enough make up for that lackluster in the cookie department. I'm still looking for a good black and white cookie recipe! PS There's no reason to boil the water before adding it to the confectioner's sugar for the frosting. I really wanted to love these cookies but they were kind of blah. The cookie itself just isn’t very tasty or moist and the frosting doesn’t nearly enough make up for that lackluster in the cookie department. I’m still looking for a good black and white cookie recipe! PS There’s no reason to boil the water before adding it to the confectioner’s sugar for the frosting.

]]> By: Mary http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-356022 Mary Fri, 12 Mar 2010 03:50:43 +0000 http://smittenkitchen.com/?p=574#comment-356022 Sandy - you may have left the milk out of the recipe. I just did that with a batch and they turned out not at all like the pictures. I was stumped for a while, as I had made them before but then realized I had never put in the milk! Luckily they're still quite delicious. :) Thanks Deb for this amazing website!! I get almost all my recipes from you and, when I'm not forgetting the milk, everything always turns out just beautifully. Sandy – you may have left the milk out of the recipe. I just did that with a batch and they turned out not at all like the pictures. I was stumped for a while, as I had made them before but then realized I had never put in the milk!
Luckily they’re still quite delicious. :)

Thanks Deb for this amazing website!! I get almost all my recipes from you and, when I’m not forgetting the milk, everything always turns out just beautifully.

]]> By: Lisa http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-353462 Lisa Wed, 03 Mar 2010 00:12:13 +0000 http://smittenkitchen.com/?p=574#comment-353462 OMG, i am so happy to see this recipe. I grew up in Miami but live in suburban Denver and not only can you not even get a real bagel, NO ONE even knows what you're talking about when you say B&W cookie. On my visits to Florida, i always try to stock up on black and whites and freeze them, but it's not at all the same as having fresh ones (btw, for anyone looking for good ones in Fort Lauderdale, Deli Den on Stirling Road has pretty authentic-tasting minis). Thanks for this, Deb, as well as for the link to David Leibovitz's site...he's another of the chefs i admire! OMG, i am so happy to see this recipe. I grew up in Miami but live in suburban Denver and not only can you not even get a real bagel, NO ONE even knows what you’re talking about when you say B&W cookie. On my visits to Florida, i always try to stock up on black and whites and freeze them, but it’s not at all the same as having fresh ones (btw, for anyone looking for good ones in Fort Lauderdale, Deli Den on Stirling Road has pretty authentic-tasting minis). Thanks for this, Deb, as well as for the link to David Leibovitz’s site…he’s another of the chefs i admire!

]]> By: Gary http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-350503 Gary Thu, 18 Feb 2010 22:08:39 +0000 http://smittenkitchen.com/?p=574#comment-350503 Hi, I was born in Brooklyn and I have been eating black & whites for about 56 years. I remember paying 15 cents each for them when I was a kid. Whenever I go back to NYC I go to a bakery on Lee Ave. in Brooklyn and get a bunch of them. Now I pay $1.00 each for them but they are well worth it. I eat them as follows: I break it in half with both halves having both icings on them. with the first half that I eat I start with the white side and work my way to the black side. The second half I just reverse the process so I finish up with the white side. I save the best for last. My daughter said that she is going to make them for me so I am looking forward to that. Hi,
I was born in Brooklyn and I have been eating black & whites for about 56 years. I remember paying 15 cents each for them when I was a kid. Whenever I go back to NYC I go to a bakery on Lee Ave. in Brooklyn and get a bunch of them. Now I pay $1.00 each for them but they are well worth it. I eat them as follows: I break it in half with both halves having both icings on them. with the first half that I eat I start with the white side and work my way to the black side. The second half I just reverse the process so I finish up with the white side. I save the best for last. My daughter said that she is going to make them for me so I am looking forward to that.

]]> By: Max http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-336185 Max Mon, 07 Dec 2009 19:04:39 +0000 http://smittenkitchen.com/?p=574#comment-336185 Honey Bee Sweets - This is a bit late, but I wanted to add that I tried it with maple syrup in a pinch, and while good, the vanilla side tasted like... maple syrup. Still yummy, but not the black and whites of my memories. I will be sticking to the original recipe next time. Honey Bee Sweets – This is a bit late, but I wanted to add that I tried it with maple syrup in a pinch, and while good, the vanilla side tasted like… maple syrup. Still yummy, but not the black and whites of my memories. I will be sticking to the original recipe next time.

]]> By: Johanna http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-329361 Johanna Sun, 01 Nov 2009 12:04:01 +0000 http://smittenkitchen.com/?p=574#comment-329361 In Germany, we call this cookies "Amerikaner"..."Americans" :D In Germany, we call this cookies “Amerikaner”…”Americans” :D

]]> By: Elle http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-322601 Elle Sat, 26 Sep 2009 22:11:39 +0000 http://smittenkitchen.com/?p=574#comment-322601 OMG.. these cookies look to die for!! I LOVE the big soft black and white cookies... every time we visit this sweet deli outside of town my kiddo screams at me to stop and get the black and white cookie! I have NO excuses now not to try and make these. Congrats on you 'fame' as well!! How fun and so cute. OMG.. these cookies look to die for!! I LOVE the big soft black and white cookies… every time we visit this sweet deli outside of town my kiddo screams at me to stop and get the black and white cookie! I have NO excuses now not to try and make these. Congrats on you ‘fame’ as well!! How fun and so cute.

]]> By: Leslie http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-314900 Leslie Tue, 25 Aug 2009 00:43:32 +0000 http://smittenkitchen.com/?p=574#comment-314900 Oh! Jsut to share... I take my first bite down the middle, then I eat the white, then the black... any thoeries on this?!? Oh! Jsut to share… I take my first bite down the middle, then I eat the white, then the black… any thoeries on this?!?

]]> By: Leslie http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-314897 Leslie Tue, 25 Aug 2009 00:41:28 +0000 http://smittenkitchen.com/?p=574#comment-314897 A giant round of applause!!! I heart black and white cookies, they make me happy. This recipe is fantastic, the real deal. I was just in Manhattan a couple weeks ago and couldn't tell a difference. Thank you for making an Arizona girl happy, knowing she can make her own black and whites!! A giant round of applause!!! I heart black and white cookies, they make me happy. This recipe is fantastic, the real deal. I was just in Manhattan a couple weeks ago and couldn’t tell a difference. Thank you for making an Arizona girl happy, knowing she can make her own black and whites!!

]]> By: Mark http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-312179 Mark Fri, 07 Aug 2009 13:10:49 +0000 http://smittenkitchen.com/?p=574#comment-312179 These cookies are awsome - 5 stars! I do have a couple of suggestions. I used a #16 scoop which equals 1/4 cup; six to a sheet pan. Once I had the cookies scooped out I took a large wetted spoon and flattened the batter otherwise I found them to be thick, almost like a whoopie pie cookie. In my oven they baked in 16 minutes, but everyone's oven is a bit different. They were lightly browned on the bottom and pale on top; still cake-like. I used most of the white icing on the 30 cookies I had so took another 1# bag of confectioners sugar using 1-4oz bar of 60% cocoa bittersweet chocolate from Ghiradelli. The color and taste of the chocolate icing was perfect. For some odd reason I used a lot less of the chocoate icing than I made! After the icing set I wrapped each cookie in plastic wrap and put into the refrigeraton. I live in a 55+ community and most of our friends and neighbors are diabetic or are closing watching their weight. The cookies seem to have held up just fine in the refrigerator and hopefully I can pass the rest out today. Just as a side note: Being unemployed most of this year I've taken the opportunity to perfect many of my childhood foods as well as those my Mom, may she rest in peace, made for us and our children. I now make a mean Potato Knish, Mom's Loaded Mandel Bread (cherries, mini chocoate chips & walnuts), Rich, Chocolately Rugelach, Sweet and Sour Stuffed Cabbage, Challah, NY Style Chewy Bagels, Onion Rolls, and now these great Black & Whites! Even though I was born in Brooklyn and brought up in Maine the old Jewish recipes and the memory of the tastes are enbedded into my genes. Tomorrow my wife and I hope to go blueberry picking and my next project will be my Bubbe's Blueberry Bulkies which are blueberry filled pockets made with Challah dough. These cookies are awsome – 5 stars! I do have a couple of suggestions. I used a #16 scoop which equals 1/4 cup; six to a sheet pan. Once I had the cookies scooped out I took a large wetted spoon and flattened the batter otherwise I found them to be thick, almost like a whoopie pie cookie. In my oven they baked in 16 minutes, but everyone’s oven is a bit different. They were lightly browned on the bottom and pale on top; still cake-like.

I used most of the white icing on the 30 cookies I had so took another 1# bag of confectioners sugar using 1-4oz bar of 60% cocoa bittersweet chocolate from Ghiradelli. The color and taste of the chocolate icing was perfect. For some odd reason I used a lot less of the chocoate icing than I made! After the icing set I wrapped each cookie in plastic wrap and put into the refrigeraton. I live in a 55+ community and most of our friends and neighbors are diabetic or are closing watching their weight. The cookies seem to have held up just fine in the refrigerator and hopefully I can pass the rest out today.

Just as a side note: Being unemployed most of this year I’ve taken the opportunity to perfect many of my childhood foods as well as those my Mom, may she rest in peace, made for us and our children. I now make a mean Potato Knish, Mom’s Loaded Mandel Bread (cherries, mini chocoate chips & walnuts), Rich, Chocolately Rugelach, Sweet and Sour Stuffed Cabbage, Challah, NY Style Chewy Bagels, Onion Rolls, and now these great Black & Whites! Even though I was born in Brooklyn and brought up in Maine the old Jewish recipes and the memory of the tastes are enbedded into my genes. Tomorrow my wife and I hope to go blueberry picking and my next project will be my Bubbe’s Blueberry Bulkies which are blueberry filled pockets made with Challah dough.

]]>