New York Black and Whites

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“This is the grand dame of all cookies. The biggest one at the bakery, the one calling out to you at the coffee shop. Which side do you eat first?”
25 four inch cookies

Ingredients Nutrition


  1. Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
  2. In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
  3. In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes.
  4. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated.
  5. Beat in half of the flour mixture until evenly incorporated.
  6. On low speed, beat in the sour cream.
  7. Beat or stir in the remaining flour mixture just until well blended and smooth.
  8. Let dough stand to firm up for about 5 minutes.
  9. Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
  10. Place on the baking sheets about 3-1/2 apart.
  11. Using your hands, press and pat the balls into about 3-1/4" in diameter.
  12. Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
  13. Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
  14. Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
  15. For the Fondants---------.
  16. In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
  17. Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
  18. Place the chocolate into a small deep bowl.
  19. Pour 2/3 c of the hot vanilla fondant over the chocolate.
  20. Stir until the chocolate is partially melted.
  21. Pour another 1/2 c of the vanilla fondant over the chocolate.
  22. Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
  23. Stir until the chocolate melts completely and the water is incorporated.
  24. To Ice---------.
  25. Set the wire racks with the cookies over waxed paper to catch the drips.
  26. Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
  27. If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
  28. If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
  29. Ice the 2nd half of each cookie with the vanill fondant.
  30. Let the cookies stand until the icing sets, 2-4 hours.
  31. Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
  32. Like they'll last that long!

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