'Look to the cookie' – Black-and-white cookies are a New York City staple. The black-and-white, sometimes referred to as a "half moon," gets its name because it is glazed with both chocolate (black) and vanilla (white) icing.
'Look to the cookie' – Though called a cookie, the dough is actually closer to the consistency of cake batter. First, cream together 1 lb butter and 1 lb sugar until pale and fluffy. Add 9 eggs one at a time, beating well after each addition. Mix in 1 lb flour, 1 tsp vanilla and 1/2 tsp salt until smooth.
'Look to the cookie' – Spoon approximately two tablespoons of batter for each cookie into a muffin-top pan. While black-and-white cookies are usually oversized, this smaller version is perfectly sized for holiday gifting in a cookie tin.
'Look to the cookie' – Using an offset spatula, spread the dough to the edges of the muffin-top pan. If you do not have a muffin-top pan, you can use a whoopie pie pan or spoon two tablespoons of batter onto a baking sheet lined with parchment paper. (If you do spoon the batter onto a baking sheet, make sure you leave two inches between each cookie so they can expand.)
'Look to the cookie' – While the cookies are cooling after baking for 15-20 minutes, whisk together 1/2 lb confectioners' sugar, 1/2 lb cocoa and 1 cup milk for the chocolate glaze. In another bowl, whisk together 1 lb confectioners' sugar and 1/4 cup milk for the vanilla glaze. If the icing gets too thick, add extra milk or water until it's more spreadable.
'Look to the cookie' – Holding the cookie in one hand and using a back-and-forth motion with the other hand, spoon 1/2 of the cookie with the white glaze.
'Look to the cookie' – If you feel unsteady holding the cookies, you can also ice the cookies on a wire rack over a sheet tray. You will just waste more icing as the excess will drip into the pan instead of back into the icing bowl.
'Look to the cookie' – In the same back-and-forth motion, spoon the chocolate glaze on the other half of the cookie.
'Look to the cookie' – Let the frosting set for about an hour. Serve immediately or store in an airtight container.
'Look to the cookie' – Stephanie Teekaram is the pastry chef at Kutsher's Tribeca, a modern Jewish-American bistro.