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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)
1

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

2

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.

3

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.

4

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.

5

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

6

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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