These cookies were fabulous if you are looking for an authentic black and white cookie. The almond flavoring was not overpowering and blended Nicole with the chocolate flavor. I would make these again for sure!
I made this for a party and someone told me that it was the best black and white cookie she's ever had. She and a friend go into NYC and try black and white cookies from different bakeries. I substituted lemon extract for the almond - it's a great complement to the chocolate side.
I liked the texture of these cookies, it was moist and soft. I didnt use almond extract because my daughter has a nut allergy, so I didnt experience problems like the other reviewers.
These look great!! Check out these cookies for an even lighter recipe: http://vancitybookgirl.blogspot.com/2011/07/delicious-healthy-cookies.html
I thought these cookies were amazing - I've never had a store-bought black-and-white cookie before, so perhaps that is why my opinion is so different from other readers - nothing to compare it to! But I found the cookie texture to be like a little miniature cake - so moist and chewy. The chocolate half tasted just like chocolate-frosted birthday cake, and although the almond flavor was unexpected and strong on the "white" side, it was delicious. Sift the powdered sugar first and you'll have fine results with the frosting.
While I agree that this recipe is not outstanding - the icing melts when allowed to get warm, and it decidedly tastes like almond extract - it is a decent recipe for the light aspect is boasts. Nevertheless, I did a little experementing with the icing, and discovered that a cinnamon/maple icing was very appealing - giving the cookie a flavor slightly resembling a snickerdoodle. I used about 1/2 teaspoon of cinnamon, several drops of maple flavoring, and a tablespoon or two of pure maple syrup. I had to add a little extra powdered sugar to get the desired consistency, but the result was quite satisfactory. They could no longer be called "black and white cookies" but the version was pleasing and adjustments are easily made.
I have had my own cookie business, and have made black and whites sometimes 15 pounds at a time. There is no applesauce, or almond in the basic recipe. Icing should be "solid". Use a ruler down center of each cake to divide choc. and white icing evenly. Put icing on when cakes are cold. Cake should not be spongy....but this is an easy recipe to adapt for it to come out perfectly.
this is the worst cooking light recipe i've ever made. i followed the directions. the cookie part is fine (nothing special), but the real problem is the icing. what is almond extract doing in the white? it tastes way too strong, & B&W cookies aren't supposed to taste like almond at all! plus it's more like a glaze (like on a donut) than an icing, & it's patchy--clear in some places, white in others. and there recipe obviously makes way less white than black (which itself is mediocre). i was embarrassed to give them away. (n.b.: they don't stand up to heat & humidity at all.)