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When it comes to a classic Jewish cookie, New York bakeries go beyond black and white
(New York Jewish Week) – As far as New York Jewish desserts go, perhaps the most ubiquitous is the black and white cookie, that soft, sweet, frosted treat found at bakeries and bagel stores throughout the city.
Black and white cookies, sometimes called half-moon cookies, are understood by most to be a Jewish dessert. “Seinfeld” once dedicated an episode to singing their praises. “You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite,” Jerry says. “Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.”
But now, in a testament to New Yorkers’ innovation — or possibly the old adage, “everything old is new again” — bakeries across the city are riffing upon this tried-and-true classic. These days, black and white cookies are available in a myriad of colors and flavors: yellow and blue to support Ukraine, red to celebrate Valentine’s Day, brown and yellow to mark the merger of banana, chocolate and hazelnut.
The banana walnut flavored black and white cookie. (Zaro’s Family Bakery)
The latter is one of six new flavor combinations at Zaro’s Family Bakery, where brothers and fourth-generation owners Brian, Michael and Scott Zaro have wholeheartedly embraced new versions of the two-tone classic. Earlier this month, the bakery unveiled its new black and white cookie color and flavor combinations, which include orange and white (cream cheese frosted carrot cake), green and black (mint chip), as well as an M&M-topped cookie, a sprinkle-filled birthday cake flavor and a cookies and cream flavor.
“We’ve been making the black and white cookie for 95 years,” Brian Zaro, who has been working full time for his family’s business since 2006, told the New York Jewish Week. “My brother, Scott, had a vision to make an iconic item that meets innovation.”
A carrot cake flavored cookie is topped with orange and white cream cheese frosting. (Zaro’s Family Bakery)
The black and white is one of the signature offerings at Zaro’s, which is known for setting up shop in New York’s biggest transit hubs, including Grand Central Terminal, Penn Station and LaGuardia airport. The bakery’s website boasts that it sells over 90,000 black and white cookies annually, and this season’s new flavors join Zaro’s chocolate chip black and whites, which they have been offering for several years, Brian said. (Black and white on the outside, with chocolate chips baked into the dough.)
Of course, these creative interpretations prompt an obvious question: How far can a bakery stray from chocolate and vanilla before a black and white is no longer a black and white?
“It’s a valid point,” Brian Zaro admits. “But right now, yes, it’s a black and white. That could change; we always try to be as open-minded as possible.”
Shannon Sarna, author of “Modern Jewish Baker” and editor at our partner site The Nosher, agrees. “I’m not a purist,” she said. “I don’t think they have to be black and white to be a real black and white cookie.”
For Sarna, what are most important to the integrity of a black and white are the flavors and technique. “A good black and white cookie is going to have a little taste of vanilla or orange or lemon zest that might be in the dough,” she said. “It’s got to have a good quality icing. It’s not going to just taste like sugar. It’s going to have a little chocolate flavor and it’s going to have a little bit of the white, more vanilla-y taste.”
For some, the doughy cookie with its signature bi-color frosting is only as good as the sense of nostalgia it offers. As the New York Times wrote back in 1998, “Today’s black-and-whites cannot compare with the black-and-whites of yesteryear, of course, just as no mayor will ever be as good at LaGuardia and no team as beloved as the Dodgers.” Sarna, who grew up in New York, calls black and whites “the cookies of my childhood.”
The black and whites as we know them were said to have been popularized by the Upper East Side’s Glaser’s Bake Shop, which was founded in 1902 by John Herbert Glaser. Glaser reportedly brought the black and white recipe with him when he immigrated to the United States from Bavaria.
Third-generation owner Herb Glaser, who ran the bakery with his brother until it closed for good in 2018, is not able to confirm this — but, at 70, he says that they were a feature of the bakery since he was a young boy.
Though he now lives “in the country,” Glaser is well aware of the new black and white trends. “Some of the businesses are making them a little too outrageous,” he said. “They’re not really black and whites anymore.”
Still, Glaser said that his bakery did occasionally make the cookies in different colors — for graduation parties, schools and, most notably, in orange and blue when the Mets were in the World Series in 1986. “I’m a traditionalist but I understand,” Glaser added. “It’s a marketing thing and that’s fine. It’s a way to stay in business.”
“I think there’s a sort of New York pride associated with it as ‘the New York cookie,’ and it just so happens to be a really good cookie,” said Noah Aris, the baker and proprietor of The Cardamom Man, which sells its baked goods online and at street markets. Aris bakes black and whites with blue and gold frosting as a fundraiser for humanitarian relief in Ukraine. In addition to lemon zest in the dough, Aris has added lavender, leaving the dough flecked with dots of purple.
The different colors “help start a conversation for me to talk about what I’m about as a bakery and raising money for Ukraine,” he said. “Then you hear [the customers’] story about their experiences with black and whites. It’s fun.”
Breads Bakery started baking black and whites with their signature laminated dough when they opened their Upper East Side location last year. “I operate under the simple thesis that when you give people something great they’ll appreciate it regardless of what their expectation may have been.” Peleg said. (Ashley Solter)
At some bakeries, innovation starts in the dough. Last holiday season, Breads Bakery rolled out black and whites made with a laminated, croissant-like base instead of the classic doughy, cakey consistency .
“The first time I took a bite of it, it became very clear to me that we’ve elevated this cookie to a new level and given it the treatment that it deserves,” Breads owner Gadi Peleg said. “I think we have done enough to wink at the nostalgic nature of the cookie — there’s enough there to sort of connect you to the memories that you may have associated with a black and white cookie. But it’s just different enough to bring it into a more modern New York, the New York of today.”
At Kossar’s Bagels & Bialys — which now has three locations across the city and one more on the way — customers will find traditional black and whites sitting alongside all-chocolate or all-vanilla frosted versions, as well as multi-color and M&M-topped versions.
“Some people like only the chocolate, some people like only the vanilla. So we use that as our inspiration to move forward,” said general manager Sharon Bain. “People do love the fact that we’re doing something with the black and white. We’re catering to everyone.”
Kossar’s will frost the cookies with green for St. Patrick’s Day or red for Valentine’s Day, but the reboot is only skin deep. According to Bain, the “black and white refers to the chocolate and vanilla flavors of the frosting, and not the color.”
For Brian Zaro, too, the flavor and color innovations are all about customer satisfaction, and this year the new black and white varieties are also available at the Zaro’s outpost at the Bryant Park Winter Village. “It’s new for us,” Zaro said. “But so far so good.”
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Gaza ‘Board of Peace’ to Convene at WH on Feb. 19, One Day After Trump’s Meeting with Netanyahu
US President Donald Trump speaks to the media during the 56th annual World Economic Forum (WEF) meeting in Davos, Switzerland, January 22, 2026. Photo: REUTERS/Denis Balibouse/File Photo
i24 News – A senior official from one of the member states confirms to i24NEWS that an invitation has been received for a gathering of President Trump’s Board of Peace at the White House on February 19, just one day after the president’s planned meeting with Israeli Prime Minister Benjamin Netanyahu.
The meeting comes amid efforts to advance the implementation of the second phase of the Gaza ceasefire, following the limited reopening of the Rafah crossing, the expected announcement on the composition and mandate of the International Stabilization Force, and anticipation of a Trump declaration setting a deadline for Hamas to disarm.
In Israel officials assess that the announcement is expected very soon but has been delayed in part due to ongoing talks with the Americans over Israel’s demands for the demilitarization of the Gaza Strip. Trump reiterated on Thursday his promise that Hamas will indeed be disarmed.
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If US Attacks, Iran Says It Will Strike US Bases in the Region
FILE PHOTO: Iranian Foreign Minister Abbas Araqchi meets with Omani Foreign Minister Sayyid Badr Albusaidi in Muscat, Oman, February 6, 2026. Photo: Omani Ministry of Foreign Affairs/ Handout via REUTERS/File Photo
Iran will strike US bases in the Middle East if it is attacked by US forces that have massed in the region, its foreign minister said on Saturday, insisting that this should not be seen as an attack on the countries hosting them.
Foreign Minister Abbas Araqchi spoke to Qatari Al Jazeera TV a day after Tehran and Washington pledged to continue indirect nuclear talks following what both sides described as positive discussions on Friday in Oman.
While Araqchi said no date had yet been set for the next round of negotiations, US President Donald Trump said they could take place early next week. “We and Washington believe it should be held soon,” Araqchi said.
Trump has threatened to strike Iran after a US naval buildup in the region, demanding that it renounce uranium enrichment, a possible pathway to nuclear bombs, as well as stopping ballistic missile development and support for armed groups around the region. Tehran has long denied any intent to weaponize nuclear fuel production.
While both sides have indicated readiness to revive diplomacy over Tehran’s long-running nuclear dispute with the West, Araqchi balked at widening the talks out.
“Any dialogue requires refraining from threats and pressure. (Tehran) only discusses its nuclear issue … We do not discuss any other issue with the US,” he said.
Last June, the US bombed Iranian nuclear facilities, joining in the final stages of a 12-day Israeli bombing campaign. Tehran has since said it has halted uranium enrichment activity.
Its response at the time included a missile attack on a US base in Qatar, which maintains good relations with both Tehran and Washington.
In the event of a new US attack, Araqchi said the consequences could be similar.
“It would not be possible to attack American soil, but we will target their bases in the region,” he said.
“We will not attack neighboring countries; rather, we will target US bases stationed in them. There is a big difference between the two.”
Iran says it wants recognition of its right to enrich uranium, and that putting its missile program on the negotiating table would leave it vulnerable to Israeli attacks.
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My university wants me to sign a loyalty oath — am I in America or Vichy France?
As a historian of modern France, I have rarely seen a connection between my everyday life in my adopted state of Texas and my work on my adopted specialization: the period we call Vichy France. Apart from the Texan boast that the Lone Star Republic is bigger than the French Republic, and the small town of Paris, Texas, which boasts its own Eiffel Tower, I had no reason to compare the two places where I have spent more than half of my life.
Until now.
Last week, professors and instructors at the University of Houston received an unsettling memo from the administration, which asked us to sign a statement that we teach rather than “indoctrinate” our students.
Though the administration did not define “indoctrinate,” it hardly takes a PhD in English to read between the lines. Indoctrination is precisely what our state government has already forbidden us from doing in our classes. There must not be the slightest sign in our courses and curricula of references to diversity, identity and inclusion. The catch-all word used is “ideology,” a term Governor Greg Abbott recently invoked when he warned that “Texas is targeting professors who are more focused on pushing leftist ideologies rather than preparing students to lead our nation. We must end indoctrination.”
This is not the first time in the past several months that I have been reminded of what occurred in France during the four years that it was ruled by its German occupiers and Vichy collaborators.
Very briefly, with Germany’s rapid and complete defeat of France in 1940, an authoritarian, antisemitic and collaborationist regime assumed power. Among its first acts was to purge French Jews from all the professions, including high school and university faculties, and to impose an “oath of loyalty” to the person of Marshal Philippe Pétain, the elderly but ramrod straight and clear-headed hero of World War I.
The purpose of the oath was simple and straightforward: By demanding the fealty of all state employees to the person of Pétain, it also demanded their hostility to the secular and democratic values of the French republican tradition. Nevertheless, an overwhelming majority of teachers signed the oath —even the novelist and feminist Simone de Beauvoir, who needed her salary as a lycée teacher, as did the writer Jean Guéhenno, a visceral anti-Pétainist who continued to teach at the prestigious Paris lycée Henri IV until he was fired in 1943.
Vichy’s ministers of education understood the vital importance that schools and universities played in shaping citizens. Determined to replace the revolutionary values of liberty, equality and fraternity with the reactionary goals of family, work and homeland, they sought to eliminate “godless schools” and instill a “moral order” based on submission to state and church authorities. This radical experiment, powered by a reactionary ideology, to return France to the golden age of kings, cardinals and social castes came to an inglorious end with the Allied liberation of the country and collapse of Vichy scarcely four years after it had begun.
The French Jewish historian Marc Bloch — who joined the Resistance and sacrificed his life on behalf of a very different ideology we can call humanism — always insisted on the importance of comparative history. But comparison was important not because it identified similarities but because it illuminated differences. Clearly, the situation of professors at UH is very different from that of their French peers in Vichy France. We are not risking our jobs, much less our lives, by resisting this ham-handed effort to demand our loyalty to an anti-indoctrination memo.
But the two situations are not entirely dissimilar, either. Historians of fascism like Robert Paxton remind us that such movements begin slowly, then suddenly assume terrifying proportions. This was certainly the case in interwar France, where highly polarized politics, frequent political violence and a long history of antisemitism and anti-republicanism prepared the ground for Vichy. In France, Paxton writes, this slow, then sudden transformation “changed the practice of citizenship from the enjoyment of constitutional rights and duties to participation in mass ceremonies of affirmation and conformity.”
As an historian of France, I always thought its lurch into authoritarianism was shocking, but not surprising. After all, many of the elements for this change had existed well before 1940. But as a citizen of America, I am not just shocked, but also surprised by official demands for affirmation and conformity. One day I will find the time to think hard about my naiveté. But the time is now to think about how we should respond to these demands.
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