Light or Dark side first? The oversize Black-and-White Cookie, a New York standby that is sold in bakeries and delis all over the city. ”The black-and-white always asked the question….which side do you start with first? Make them large, medium or bite sized. This recipe is a classic from Zabars. If you don’t feel like baking, order them! Black & White Cookies 1 3/4 cups granulated sugar 1/2 lb unsalted butter, softened (2 sticks) 4 large eggs 1 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 1/2 cups cake flour 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 375. Butter two baking sheets and set aside. To make the cookies: In a large mixing bowl, combine the sugar and butter. Mix with mixer or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely. Makes two dozen cookies. Frosting 4 cups confectioners’ sugar 1/3-1/2 cup boiling water 1 ounce bittersweet chocolate 1. Place the confectioners’ sugar in a large bowl. 2. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable. 3. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. 4. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. 5. Remove from the heat. 6. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.