New York Black and Whites cookies Since many who grew up enjoying black and whites still hanker for them, some folks who have moved away from New York now make their own. Sue says she bakes them for her daughters and shares a few with her neighbors, who are from New Jersey and also enjoy “a taste of home.” 

Ingredients 

3 cups all-purpose white flour

Scant 3/4 teaspoon salt

1/4 teaspoon baking soda

11/3 cups sugar

2/3 cup (1 stick plus 22/3 tablespoons) unsalted

butter, slightly softened

1/2 cup white vegetable shortening

2 large eggs

21/2 teaspoons vanilla extract

2 teaspoons light corn syrup

Scant 3/4 teaspoon lemon extract

1/3 cup sour cream

Q U I C K VA N I L L A A N D C H O C O L AT E F O N D A N T S

1/4 cup light corn syrup

5 cups powdered sugar, sifted after measuring,

plus more if needed

3/4 teaspoon vanilla extract

2 ounces unsweetened chocolate, chopped

Method 

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.

In a medium bowl, thoroughly stir together the flour, salt, and baking soda; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar, butter, and shortening until well blended and fluffy, about 2 minutes. 

Add the eggs, vanilla, corn syrup, and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture until evenly incorporated. On low speed, beat in the sour cream.

Beat or stir in the remaining flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes.

Using a scant ⁄/¢-cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3⁄/™ inches apart. Using your hand, press and pat the balls to about 3⁄/¢ inches in diameter.

Bake the cookies, one sheet at a time, in the middle of the oven for 10 to 14 minutes, or until lightly browned at the edges and the tops just spring back when lightly pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. 

Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

F O R T H E F O N D A N T S

In a medium, heavy saucepan, bring ⁄/™ cup water and the corn syrup just to a boil over medium-high heat. Remove from the heat and stir in the powdered sugar and vanilla until completely smooth. Place the chocolate in a small, deep bowl. Pour ¤/£ cup of the hot vanilla fondant over the chocolate. Stir until the chocolate is partially melted. 

Pour another ⁄/™ cup of the vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid but not runny consistency by adding 3 to 4 teaspoons of hot water, a little at a time. Stir until the chocolate melts completely and the water is thoroughly incorporated.

Set the wire racks with the cookies over wax paper to catch drips. Using a small, wide-bladed spatula, spreader, or table knife, immediately ice half of each cookie with the chocolate fondant. (If the fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. If the fondant cools completely, rewarm it over low heat, stirring.)

If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny. Ice the second half of each cookie with the vanilla fondant. Let the cookies stand until the icing sets, at least 2 hours and preferably 4 hours.

Store the cookies in a single layer or layered between wax paper in an airtight container for up to 1 week or freeze for up to 1 month.

Tip

For a tidy dividing line between the black and white icings, put a small amount of chocolate fondant in a paper cone or pastry bag fitted with a fine writing tip. Pipe a straight chocolate line across the cookies, so they are divided in half. Ice one side up to the line with chocolate and the other side with vanilla.