“Black and White” cookie? “Half and Half” cookie? The original German name “Amerikaner” cookie? Whatever you call them, the one thing we can all agree on is these cookies are freaking delicious, amiright?! Its like a soft angel food cake and a buttery shortbread cookie had a delectably chewy baby. And the frosting. It should illegal how much frosting sits on top of (underneath?) this cookie. They really are one of the most perfect cookies ever. And this particular version is chock full of inspiration.
When I was younger, my dad would take us to a deli in Southern California that literally had the biggest cookie display I’d ever seen. It was overwhelming really- the choices of cookies available. My line of sight, however, was always drawn to 2 cookies: a sugar cookie covered in pink frosting and sprinkles and the black and white cookie. Because a visit to this deli was only during vacation, we always managed to score 1 of each (they were ginormous!). To this day, those cookies remind me of vacationing with my dad.
So because it’s me, because it’s Spring and Easter, and thanks to my grapefruit-loving munchkin, my pillowy “black and white” cookies are not only full of grapefruity zest but covered in bright Springtime sprinkles too! I hope you enjoy! And Happy Easter!
Tools/ingredients for this recipe:
And a quick thanks to Feedspot for placing The Farmstead Table on their Top 100 food blogs to follow in 2019 list!!!