Comments on: black and white cookies http://smittenkitchen.com/2008/09/black-and-white-cookies/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 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.

]]> By: Bob W http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-311263 Bob W Sat, 01 Aug 2009 04:07:31 +0000 http://smittenkitchen.com/?p=574#comment-311263 I think it's actually BETTER with the lemon zest, but you should double the amount if you use that rather than extract. I think it’s actually BETTER with the lemon zest, but you should double the amount if you use that rather than extract.

]]> By: Stacey http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-302158 Stacey Wed, 08 Jul 2009 20:56:16 +0000 http://smittenkitchen.com/?p=574#comment-302158 Hello! Thank you sooo much for making me look like such an all-star to my friends and family by sharing this AWESOME recipe! I set them up in a pretty basket at a party and NO ONE believed that I made them! I lived in NYC for a bunch of years so I am not only aware of black and white cookies, but am critic as well -- they are my favorite! These were the BEST I have ever found and I made them! Very cool! Thanks, Stacey Hello!

Thank you sooo much for making me look like such an all-star to my friends and family by sharing this AWESOME recipe! I set them up in a pretty basket at a party and NO ONE believed that I made them!

I lived in NYC for a bunch of years so I am not only aware of black and white cookies, but am critic as well — they are my favorite! These were the BEST I have ever found and I made them! Very cool!

Thanks,
Stacey

]]> By: Joshua Auerbach http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-299283 Joshua Auerbach Wed, 01 Jul 2009 00:30:02 +0000 http://smittenkitchen.com/?p=574#comment-299283 You can absolutely use lemon zest, original Black and White Cookie recipes called for it. You can absolutely use lemon zest, original Black and White Cookie recipes called for it.

]]> By: Emily http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-297589 Emily Fri, 26 Jun 2009 03:40:07 +0000 http://smittenkitchen.com/?p=574#comment-297589 So if I don't have lemon extract, I can use lemon zest? Should I do 1/4 tsp of zest as well, or more because it's not as strong? So if I don’t have lemon extract, I can use lemon zest? Should I do 1/4 tsp of zest as well, or more because it’s not as strong?

]]> By: deb http://smittenkitchen.com/2008/09/black-and-white-cookies/#comment-291530 deb Thu, 04 Jun 2009 13:06:27 +0000 http://smittenkitchen.com/?p=574#comment-291530 No round cutter, no flattening -- I make the exact recipes I share here. Not sure what would have caused yours to be different but if you try them again, maybe add a couple extra tablespoons to thin the batter a bit. It's possible that natural variances in ingredients caused yours to spread less. No round cutter, no flattening — I make the exact recipes I share here. Not sure what would have caused yours to be different but if you try them again, maybe add a couple extra tablespoons to thin the batter a bit. It’s possible that natural variances in ingredients caused yours to spread less.

]]>