Black and White Cookies that are fat, puffy, and not overly cakey. These are supposed to be similar to Zabar's, but I'm not sure they really are.
Prep Time 20 minutes minutes
Cook Time 12 minutes minutes
Total Time 32 minutes minutes
About the salt, I used a full teaspoon of Morton kosher (which is a bit coarser than table salt even though it says it measures the same), but some recipes call for ½ teaspoon. I don't find the 1 teaspoon of salt to be too much, but if you are sensitive to salt or like baked goods with less, feel free to cut it back to the ½ teaspoon. Also, If using regular table salt, it might be a good idea to start with ½ teaspoon.The recipe halves and quarters quite well. The cookie part of the recipe (not the icing) is adapted from a recipe in the New York Times.