Everyone has that special thing they do when life gets hard or overwhelming or sad. In my case, I bake. And this week I needed to bake more than ever before. I received some tragic news on Monday, and I couldn’t even make it through the afternoon before making these cookies. Even now I’m still trying to process what happened, but taking the time to keep my hands busy and to concentrate my mind on something else helped me immensely.
I have a confession: I’ve been in New York for nearly four years, but I have yet to try an authentic Black and White cookie. I know, bad me. However, after making this recipe from Tracey’s Culinary Adventures, I will make a concerted effort to find and sample a real one. I thought these were pretty good, even though I didn’t have any lemon extract, so I can only imagine how tasty the genuine article must be.
The cookie component came together easily, and I’m impressed with how long they have remained fresh. I heard that black and white cookies dry out quickly, but that’s not the case for mine. The last one is still going strong three days later, but I can safely say it’s not going to have the opportunity to become stale.
As for the icings, I prefer the plain over the chocolate. The chocolate is wanting for something, perhaps some salt to round out the flavors? I liked to combine the two sides when I ate the cookies, though, saving for last a big bite in the middle with both icings. It took me a couple of cookies to work out this strategy, but it’s a keeper, just like this recipe.