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There are plenty of Black & White cookie recipes out there, but I think I’m off to a good start with four back-to-back comparisons. Of the four recipes, my favorite was the one from today. The cookie base is adapted from Gourmet and the Icing is adapted from a book by the owners of Baked bakery in Brooklyn. [...]
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Today’s Half Moon Cookies were such a hit that by late afternoon, I was making a second batch! Remember how I said I wanted to try a few recipes back-to-back? Instead of making the same recipe again, I tried the one from Baked Explorations – a book I bought at the Texas Book Festival.
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After reading Lisa Horel’s Salon article about the Snowflake Pastry Shop Half Moon Cookies), I vowed not to make any until I got my hands on some fiori di sicilia, a flavoring described as “the essence of Italian flowers” and which Lisa said was the key to good Black & White Cookies. She’d been eating them all her life, so I figured she knew what she was talking about. Sadly, after days and days of searching South Austin for this flavoring, I gave up. No one carries it, which means I’ll have to order it from good old King Arthur. In the meantime, I decided to make some Black & White recipes (Black & Whites and Half Moon Cookies are pretty much the same thing) back to back and see which I like best. First up, was the Snowflake recipe Lisa had adapted from her baking hero, Milt Ziegler.
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Today I had what I thought was a great idea for a Mardi Gras themed cookie – a black & white cookie where the black was replaced with either purple or gold. Long story short, I didn’t like how they looked and threw them in the trash. Luckily, I’d only iced a few. …
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