Mini Black and White Cookies

Name: Mini Black and White Cookies
Yield: makes about 3 dozen cookies
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 cups sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 2/3 cup buttermilk; 1 1/2 cups confectioners’ sugar; 1/4 cup buttermilk; 1/2 cup unsweetened cocoa powder

December 22, 2011

The black and white cookie is a New York institution. The version found in almost every corner deli is about three times the size of these, but this smaller one is popular for parties because it’s more manageable to eat in a social setting. At Tribeca Treats customers frequently order them as favors for weddings or black-and-white color-schemed events. Traditionally, the icing is applied to the bottom, or flat side, of the cookie. Doing so helps you create a neat delineation between your chocolate and white icings. Having the rounded side as the bottom also adds a topsy-turvy playfulness when plating them.

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