New York City’s famous Black and White Cookies are soft, cakey vanilla cookies (with a slight hint of lemon) that are best known for their half-and-half coating of rich, snappy vanilla and chocolate fondant icing. We’ve replicated the famous recipe here. Wire racks and parchment paper are your best friends when working with poured fondant. The wire racks allow the excess icing to drip down while the parchment paper keeps your countertops clean. Pro tip: To quicken the setting of the glazes, place the cookies in the refrigerator for about 15-20 minutes after each coating.