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Black and White Cookies

· by Karl Auerbach · Read in about 2 min · (257 Words)

I grew up in LA with black and white cookies. When I moved north (to the San Francisco and Monterey Bay areas) I couldn’t find the.

So I had to make my own.

These contain a lot of sugar.


For the cookies:

  1. One box of lemon cake mix.

  2. A couple of teaspoons vanilla extract.

For the glaze:

  1. 1-1/2 cup confectioners (powedered) sugar

  2. A couple of teaspoons vanilla extract

  3. A couple of ounces (squares) of unsweetened chocolate.


  1. Make the cake mix, but reduce the amount of liquid (usually water) to increase the resulting density so that the cookies will be more like a cookie than a cake.

  2. On a non-stick baking sheet pour the cake mix so that it forms 4" to 6" circular cookies. Leave room for them to expand while baking.

  3. Bake them until they are golden brown.

  4. Let them cool and solidify, then flip them over so that the flat side is on top.

  5. Using a double boiler melt the chocolate.

  6. Put the powered sugar into a large, heat resistant bowl.

  7. Add some boiling water to the sugar. Don’t add too much water.

  8. Add vanilla to taste while continuing to stir and add more water until it becomes thick enough to be an icing/glaze.

  9. Use that icing to coat 1/2 of each cookie.

  10. Add the melted chocolate to the remaining icing/glaze. Stir well to form a chocolate icing/glaze.

  11. Use the chocolate icing to coat the other 1/2 of each cookie.


You might run out of the icing, if so just make more.