Dim And Whites

recipe image

This image courtesy of Joseph DeLeo

On February 3, 1994 (Season 5, Episode Number 77), Jerry Seinfeld, ready on line in a Unique York City bakery, used Dim and Whites as a metaphor for racial harmony and as a consequence made these cookie-truffles valid into a national sensation. Since then, all individuals who comes to Unique York City desires to expend a Dim and White. Within the intervening time, native Unique Yorkers laugh to themselves. Dim and Whites had been by no technique very valid, and in this closing date they’re worse. About a bakeries would bake a delicate, vanilla-and-lemon-scented cake, because the one below, but most would bake a dry and tasteless cake. Now they’re equipped in corner grocery retail outlets.

No longer a cookie, but most ceaselessly known as a cookie, Dim and Whites are made with a stiff cake batter, baked valid into a mound, free-compose on a cookie sheet. The twisted high becomes the bottom. The flat bottom becomes the high and will get slicked, harlequin vogue—half with chocolate, half with vanilla fondant.

No one appears to grab who invented the Dim and White, or the discover it used to be first created. George Greenstein, a 2d-generation Jewish baker who has devoted his retirement to translating the used Unique York neighborhood bakery recipes into contemporary dwelling recipes (Secrets and tactics of a Jewish Baker), feels they’ll deserve to had been invented at the birth of the twentieth century by a baker attempting for but one other technique to make exercise of his identical old yellow cake. They had been suave. They caught on. They bought copied all over the discover metropolis.

10 to 12 mammoth cookies or 16 to 18 miniature ones

Cooking Formulabaking


Total Timebelow 2 hours

Minute one FavorableSure

OccasionBuffet, Informal Dinner Bring collectively collectively

Recipe Pathdessert, snack

Dietary Considerationpeanut free, tree nut free

Instrumentselectrical mixer

Taste and Texturecandy

Form of Dishcookie


  • 1 1/3 cups granulated sugar
  • 1 cup sturdy vegetable shortening, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 2 teaspoons mild corn syrup
  • 4 eggs, at room temperature
  • 2¼ cups cake flour
  • 2 cups all-motive flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vanilla
  • ¼ teaspoon lemon flavoring
  • 1/8 teaspoon orange flavoring
  • 1½ pounds confectioners’ sugar, sifted
  • ¾ cup mild corn syrup
  • ¼ cup water
  • ½ teaspoon vanilla extract
  • 1 recipe vanilla icing
  • 4 ounces semisweet chocolate, melted


  1. Preheat the oven to 400° F. Lower parchment paper to cloak a mammoth baking sheet. If making mammoth cookies, hint four 4½-scoot circles on each and every sheet of parchment. If making smaller cookies, hint four 3½-scoot circles. Situation oven rack in the heart of the oven.

  2. In a mammoth bowl, the exercise of a handheld or stand mixer, cream collectively the sugar, shortening, and butter unless mild and fluffy.

  3. Lower breeze to medium and add the corn syrup, then the eggs, one at a time, beating after each and every unless trusty incorporated.

  4. In one other mammoth bowl, combine the flours, baking powder, and salt.

  5. On medium breeze, beat the dry ingredient mixture into the creamed mixture, alternating with milk, and starting up and ending with dry system. Add vanilla, lemon, and orange flavorings.

  6. To make mammoth cookies, space ½ cup batter in the heart of each and every circle and spread evenly with the again of a spoon or rubber spatula to occupy the clarify. Bake one tray at a time for 10 minutes, or unless the bottoms are golden.

  7. To make smaller cookies, spread ¾ cup batter in each and every circle. Bake one tray at a time, for 8 minutes, or unless the bottoms are golden.

  8. To make the vanilla icing, combine the system in the high of a double boiler over barely simmering water. Hurry unless successfully combined. The aggregate will be thick. Cook to 100 levels. If too thick, add just a few drops of water. Gain a ways from warmth; build icing over hot water.

  9. Turn cookies over and frost one half of the flat aspect with vanilla icing. That you must exercise a chunk of wax paper as a handbook for an even line of icing. The utilization of a pastry brush (or paintbrush) as a exchange of a spatula or knife offers the smoothest surface. To retain icing sleek, don’t droop over it too great. Situation on a rack to dry.

  10. To make chocolate icing, add melted chocolate to vanilla icing. Apply the chocolate icing when the vanilla icing dries.

2004 Arthur Schwartz


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