Peppermint Black-and-White Cookies

"I didn't grow up in a baking household. As the Asian immigrant lore goes, our oven (and dishwasher, while we're at it) was, indeed, used primarily for storage. That isn't to say that we didn't love baked goods. One of my favorites growing up was the classic black-and-white cookie found in many New York City bakeries and Jewish delis. It was a real treat to pick one up after a museum or gallery trip with my mom."

"An offset spatula might feel like an overly cheffy restaurant utensil, but its function is multifaceted at home. I use it to smooth out anything that needs leveling (like the glaze on these cookies), as a gentle fork-lift for prying things off a baking sheet, or even to help scrape out the last of the mayo in the jar. BAKER'S NOTE: For the smoothest, shiniest application, a thick glaze works best-loose enough to spread, but stiff enough to "stand" on its own."

A New York–style black-and-white cookie is reimagined as a smaller, soft cakey cookie flavored with peppermint and finished with crushed candy cane. The classic cookie originates from New York City bakeries and Jewish delis and is associated with nostalgic outings. An offset spatula serves multiple home functions: smoothing glazes, lifting baked goods, and scraping jars. For the best glaze finish, use a thick but spreadable glaze that can "stand" on its own; glaze the white sides first to let them set before applying the chocolate, and adjust with water or corn syrup for consistency.

Read at Bon Appetit