Black-and-white cookies

Time Active work time: 30 minutes Total preparation time: 1 hour, 15 minutes
Yields Makes about 22 cookies
Black-and-white cookies
(AL SEIB / Los Angeles Times)

Heat the oven to 350 degrees. Coat 2 baking sheets with nonstick spray, if using, or line with parchment paper. Set aside.


Cream the sugar, shortening and salt in a mixing bowl. Mix in the corn syrup. Add the eggs one at a time, beating after each. Beat the mixture until light and fluffy.


In a separate bowl, combine the cake flour and baking powder. Add to the egg mixture alternately with the milk. Add the vanilla and blend well.


For each cookie, place 1/4 cup of batter on a baking sheet. Use a knife or offset spatula to shape each cookie into a 4- to 6-inch circle; do not flatten. Space the cookies 2 inches apart.


Bake until light brown around the edges, 18 to 20 minutes. Cool the cookies completely on wire racks.


When cool, frost the cookies according to the instructions in Zabar’s Black-and-White Cookie recipe.

This is adapted from a recipe that appeared in Long Island Newsday in 1968. It produces a lighter, more cake-like cookie.

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