black and white cookies, slightly mounded drop cakes frosted half in chocolate and half in white icing, are a fixture in New York City bakeries and delis. How these cookies traveled from a sturdy industrial city in the southern Adirondacks to the Big Apple remains a mystery. Perhaps a transplanted Upstate New Yorker missed the local treat and introduced a larger, two-fisted version to the city. In any case, New York City–style black and white cookies have a slightly lemony base, rather than chocolate, and they are often individually wrapped because they quickly turn stale.
