A Twist On A Traditional Jewish Treat

You might have enjoyed a giant black and white cookie served at many Jewish bakeries, but Amy Kritzer of What Jew Wanna Eat has given it her own fun twist.  Raspberries bring new color and new taste to this classic cookie, and it’s fun to frost! This is a recipe from her latest cookbook, Sweet Noshings.
Black and Pink Cookies from Sweet Noshings
• For cookies
• ½ cup or 1 stick (113 g) unsalted butter, softened
• 1 cup (100 g) granulated sugar
• 1 egg, at room temperature
• ½ cup (115 g) sour cream
• 1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon lemon juice (from 1 lemon)
• 2¼ cups (254 g) cake flour
• ⅛ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Bake 15 minutes.

For frostings
• 1 cup (110 g) fresh raspberries
• ⅓ cup (80 ml) water
• 1 tablespoon corn syrup
• 4 cups (452 g) powdered sugar
• 4 ounces (114 g) unsweetened chocolate, chopped


See more of Amy’s recipes and adventures at whatjewwannaeat.com.

KXAN.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Users who violate these terms, including use of vulgar language or racial slurs, will be banned. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s