Available at 
Tweet
I'm going to a recipe swap on Wednesday night with the local mother's club and I thought I'd post the recipe for the cookies I'm making. They are yummy and remind me of NYC, where I grew up.
BLACK AND WHITE COOKIES (NEW YORK STYLE!)
Makes about 30
2 sticks butter, softened
2/3 cups sugar
2 eggs, room temperature
2 tsp vanilla
½ tsp salt
2 cups all-purpose flour
Icing
2 cups powdered sugar, sifted
4 Tbsp hot water
2 Tbsp vegetable oil (not olive oil)
¼ tsp vanilla or lemon extract
¼ tsp fresh lemon juice
4 tsp unsweetened cocoa powder
(I usually have to add a little more sifted powdered sugar to get it to proper consistency – shouldn’t be too thick, like regular icing, but you don’t want it so runny that it drops off)
For cookies:
Preheat oven to 375. Lightly grease baking sheet. Using electric mixer, cream butter with sugar in large bowl. Blend in eggs, vanilla and salt. Stir in flour using wooden spoon. Shape dough into 1 ¼” balls (may be easier if you chill dough for an hour or so.). Transfer to prepared sheet. Flatten tops slightly with bottom of drinking glass (floured so it won’t stick). Bake until lightly browned, about 10 minutes. Cool on racks.
For icing:
Blend 1 cup powdered sugar, 2 tablespoons hot water, 1 tablespoon oil, vanilla and lemon juice in small bowl until smooth. Blend remaining sugar, hot water and oil with cocoa powder in another small bowl until smooth. Spread half of bottom (flat) side of each cookie with white icing and half with dark. Let stand on racks until icing is set. Store in airtight container or in fridge.
BLACK AND WHITE COOKIES (NEW YORK STYLE!)
Makes about 30
2 sticks butter, softened
2/3 cups sugar
2 eggs, room temperature
2 tsp vanilla
½ tsp salt
2 cups all-purpose flour
Icing
2 cups powdered sugar, sifted
4 Tbsp hot water
2 Tbsp vegetable oil (not olive oil)
¼ tsp vanilla or lemon extract
¼ tsp fresh lemon juice
4 tsp unsweetened cocoa powder
(I usually have to add a little more sifted powdered sugar to get it to proper consistency – shouldn’t be too thick, like regular icing, but you don’t want it so runny that it drops off)
For cookies:
Preheat oven to 375. Lightly grease baking sheet. Using electric mixer, cream butter with sugar in large bowl. Blend in eggs, vanilla and salt. Stir in flour using wooden spoon. Shape dough into 1 ¼” balls (may be easier if you chill dough for an hour or so.). Transfer to prepared sheet. Flatten tops slightly with bottom of drinking glass (floured so it won’t stick). Bake until lightly browned, about 10 minutes. Cool on racks.
For icing:
Blend 1 cup powdered sugar, 2 tablespoons hot water, 1 tablespoon oil, vanilla and lemon juice in small bowl until smooth. Blend remaining sugar, hot water and oil with cocoa powder in another small bowl until smooth. Spread half of bottom (flat) side of each cookie with white icing and half with dark. Let stand on racks until icing is set. Store in airtight container or in fridge.
Comment