In thinking about “Jewish” desserts, certain dishes immediately come to mind:
Babka.
Rugelach.
Hamantaschen.
And – if you ask me – the black and white cookie. And I don’t think I’m alone here. But I didn’t actually know why. So I did some research and discovered that this iconic cookie has ties to Glaser’s Bake Shop in Manhattan’s Upper East Side, which opened in 1902.
Now I don’t date back quite that far, but I CAN unequivocally claim a lifelong love affair with the black and white (in case you’re interested, I eat the black side first and save the preferred white side for last).
So when asked to create a popsicle with a Jewish twist, I knew I wanted a black and white cookie pop.
But how to execute? That took some time. I played with a few ideas – from doing a half chocolate/half vanilla ice cream pop, to an all vanilla/half dunked in chocolate shell. All with chunks of cookies scattered throughout.
But I really wanted to get that cookie taste – icing and all – into the pops themselves.
The answer? A cookie milkshake base – half chocolate, half vanilla – with little pieces of cookie (half chocolate, half vanilla) running through. And not only were these so super easy – requiring a blender and just 5 ingredients – they were super delicious too.
How do YOU eat a black and white?
