Grain-Free Black & White Cookies

I’ve always been intrigued by these iconic cookies. The ownership of the classic black/white iced cookie is decidedly claimed by New York City’s residents. They even made it into an episode of Seinfeld… “The key to eating a black and white cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet, still, somehow racial harmony eludes us. If people would only look to the cookie. All our problems would be solved.” – Jerry

Call them “Black & White Cookies” or “Half-and-Halfs”, or if you’re the President you call them “Unity Cookies”.

But don’t call them “Half-Moons”. At first glance, there doesn’t seem to be much difference. But, oh, there is. These cookies have a cookie-like texture, with a simple and easy powdered sugar-fondant icing, and are typically just about as big as your face. Half-Moon cookies are from Upstate New York, oiginating at the famous Hemstrought’s Bakery in the Utica area, and have a cakier texture with a buttercream icing.

Shamefully, I’ve never had the opportunity to eat either of these originals, though I did track down a bakery South of Syracuse that sells a gluten-free Half-Moon. For now, I’ve taken it upon myself to make my own Black & White Cookies, not only gluten- but grain-free.

I decided to make my Black & Whites a wee bit smaller. I knew my little people would be eating them and they certainly didn’t need to indulge in giant cookies daily. Given the almond flour and flavor, I also added a little more almond extract to the batter… certainly not traditional, but delicious still. I have to agree with Jerry… the trick most definitely is getting that perfect ratio of black and white with each bite.

Call them what you will… my mouth may be too full to call them anything at all.