Comments on: Baltimore’s finest.

By: Joy Dhar

Joy Dhar — Tue, 03 Jun 2008 18:15:00 +0000

My father is 93 years old - born and raised in Baltimore, as was I. We had never heard of these cookies, until we read the article in Saveur. My father worked for the Baltimore Sun and the News American and was all over the city. I attended Baltimore’s International Culinary College, for Baking and Pastry - the cookie was never mentioned over one year’s time. My girlfriend of over 50 years - also from Baltimore - never heard of these cookies either. They look sloppy!

By: Felina

Felina — Sun, 25 May 2008 00:14:16 +0000

This “cakelike cookie” is a hit & will be a mainstay in my book. I only used half the recipe of the chocolate topping and it was plenty. Also, I used my 2 tbsp scooper. The cookie complements the almost bittersweet chocolate topping. Love it! Thank you so much for sharing this yummy recipe.

By: PJ Hamel

PJ Hamel — Sat, 24 May 2008 03:48:36 +0000

Allie, I’ve never heard of a fudge fancy. Give these a try, and see how close they come - from what I’ve read of the history of Berger Cookies, they weren’t an imitation, but an original-

By: Allie

Allie — Fri, 23 May 2008 20:54:27 +0000

When I was little, I used to get Fudge Fancy cookies at a bakery in upstate NY, and I’ve seen other fudge fancy cookies elsewhere in New England. These look very close. Any idea if the fudge fancies are an imitation of these Baltimore cookies?

By: Amy

Amy — Fri, 09 May 2008 22:17:35 +0000

LK - I’m a “Balmoron” and my mother used to be the buyer for Silber’s, a long gone chain of local bakery stores. Along with their regionally famous Fresh Peach Cake, Louisiana Crunch Cake, Jewish Rye Bread, and many other delectable specialties, they made a Chocolate Top cookie, just as you described. I worked in their offices on weekends during high school and college - what a great job!! The bakers would bring down trays of “imperfect” donuts, pies, etc. It was always a happy day when batches of Chocolate Top cookies would arrive, not pretty enough to sell, with “tops” slightly askew - but tasting as rich and decadent as their perfect counterparts. Yum!! Thanks for stirring THAT memory!!

By: L K MC ILROY

L K MC ILROY — Wed, 07 May 2008 14:00:38 +0000

Hi King Arthur Folks. I went to high school in downtown Baltimore. Before getting on the bus, my best friend and I would hurry to a little bakery that was near the bus stop, hoping that they would have what we called “Star Cookies”. (The icing was piped on with a star tip) I never knew the real name or that Baltimore was famous for them, but I can still remember sitting with my girfriend, two starving high school girls, devouring each one with delight. I can’t wait to make a batch. Thanks!

By: PJ Hamel

PJ Hamel — Mon, 05 May 2008 02:35:09 +0000

Not only does the ganache firm up, the cookies absorb a bit of its moisture, and they soften just a tad. Overall, I found these cookies were even better the second day than the first. And they keep for quite awhile (if you can hide them somewhere!)

By: A. Stump

A. Stump — Mon, 05 May 2008 00:03:33 +0000

I just made these last night and the ganache icing firms up just fine if you can stand to let them sit. OMG, these are sinfully good. I suppose I must share with officemates tomorrow…. maybe.

By: PJ Hamel

PJ Hamel — Sun, 04 May 2008 21:04:42 +0000

Bonnie, we actually have the recipe for black and white cookies (with their white frosting - more a shiny white glaze) in our “King Arthur Flour Cookie Companion.” See if you can check it out of your library- it’s packed with good stuff!

By: Bonnie Kohl

Bonnie Kohl — Sun, 04 May 2008 19:56:58 +0000

Is there a recipe for fabulous Vanilla frosting?? I grew up loving black and White cookies, but I, as well as my family, always preferred the “White” side.