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Black and Tans

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


The classic New York deli cookie, the Black and White, is given a grown-up mocha twist with espresso and chocolate glazes. We've omitted the usual lemon in the cakey base and used almond instead.

At a glance

2 dozen large (3 1/2") cookies


Choose your measure:


Chocolate Icing

  • 1 3/4 cups confectioners' sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons hot water
  • 1/2 cup bittersweet or semisweet chocolate chips or chunks, melted

Espresso Icing

  • 2 1/4 cup confectioners' sugar or glazing sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons hot water
  • 1 tablespoon espresso powder


  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) a baking sheet, or lightly grease a muffin top pan. (See "tips", below.)
  2. Beat together the butter, sugar, salt, baking powder, vanilla, and almond extract until fluffy.
  3. Beat in the eggs one at a time.
  4. Whisk together the flour and Hi-maize, and add alternately with the milk.
  5. Drop the thick batter by 1/4-cupfuls (a muffin scoop is helpful here) onto the prepared pan of your choice. The batter should form a circle about 2" in diameter.
  6. Bake the cookies for 10 to 12 minutes, until browned on the edges. Remove from the oven, and allow to cool completely before icing.
  7. To make the chocolate icing: Sift the confectioners' sugar into a large bowl and add the corn syrup and hot water, stirring until smooth.
  8. Add the melted chocolate and mix until thoroughly combined.
  9. Spread half of each cookie with the icing, then place on a rack to set while you make the espresso icing.
  10. To make the espresso icing: Follow the preceding directions for chocolate icing, adding espresso powder instead of melted chocolate.
  11. Spread the other half of each cookie with the espresso icing, and place on a rack to set.
  12. Store for up to 5 days, covered at room temperature, or freeze for up to a month.