Updated: Sep 8, 2021
Threw this recipe together for a friend who missing that taste from back home.
Bavarian immigrants John & Justine Glaser opened Glaser's Bake Shop in 1902 in the Yorkville neighborhood of Mannhattan. It is believed that they were the creators of the cake like cookie with the thick two flavor glaze frosting that has come to be known as the Black & White... Unfortunately Glaser's Bake Shop closed July 1, 2018 after 116 years in business, but this cookie has become a staple in most bakeries in New York & New Jersey. Every Shop putting their own delicious twist on a classic.
My late husband & his family are from the East Coast so I gave this recipe a try not only for my friend but I honor of my husband who was a trained chef. Before this recipe I had never even had a Black & White. However, my friend described them to me & after reading about ten articles & fifteen other recipes I felt good about the recipe I put together. After tasting them, my friend said they were the closest to the ones she remembered from back home. I was glad I could bring her some joy while honoring a recipe of my husband's neck of the woods.
Hope you enjoy them as much as I enjoyed creating this recipe.
1¾C granulated sugar
1C softened butter
4 room temperature eggs
1C well shaken buttermilk
¼tsp vanilla extract
½tsp lemon extract
¼tsp almond extract
2½C cake flour
2½C all purpose flour
1tsp baking soda
1tsp baking powder
4½C confectioners sugar
¼C light corn syrup
6TBSP lemon juice
2oz bittersweet chocolate, finely chopped
Be sure to add lots of love by baking from your heart. ❤
Preheat oven to 350°
Sift all dry ingredients together in a bowl & set to the side
Cream butter and sugar together on low with electric mixer.
Add eggs one at a time, scraping the sides of bowl until combined.
Add extracts & buttermilk on low until combined, scrape sides of bowl when needed.
On low add dry ingredients 1 cup at a time mixing until combined. Scrape down sides after each cup. Continue mixing for 90 seconds after last cup is combined.
Using a cookie scoop, or spoons, place even amounts of dough 2½" apart on a parchment or silicone lined tray.
Bake on center rack for 17-20 minutes, until golden brown.
Remove from oven, cool for 3-5 minutes before moving to cooling rack.
Mix confectioners sugar, corn syrup, lemon juice, vanilla, & water together thoroughly.
Divide into two bowl evenly.
Coat ½ of each cooled cookie with the white glaze & let set.
Warm second bowl in microwave for 25-35 seconds. Immediately add bittersweet chocolate & stir until smooth.
Coat second ½ of each cooled cookie & let set.
Once set, Enjoy!
Put plastic wrap on the counter to place iced cookies on to help with clean up.
Feel free to omit lemon juice in icing and substitute with more water.
Use some food coloring in white icing for a pop of color.
These cookie can be frozen for up to 6 months in a zipper bag.
Make enough to give.
All values are approximate.
Calories: 298, Carbohydrates: 53g, Protein: 3g, Fat: 10 g,Cholesterol: 40mg, Sodium: 292mg