These are not the cake-like black and whites of New York fame, although the taste is very similar. This makes a crisp, rolled sugar cookie with a delicate orange flavor.

INGREDIENTS | YIELDS 72 COOKIES

• 4½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 tablespoons orange juice
• 6 cups confectioners’ sugar
• 2/3 cup (more or less) boiling water
• 2 tablespoon butter
• 4 tablespoons corn syrup
• 1 tablespoon clear vanilla
• ¼ cup Hershey’s Special Dark cocoa

1. Sift dry ingredients. Cream together butter and sugar until light and fluffy. Add eggs, vanilla, and orange juice; beat well.

2. Add dry ingredients; blend. Chill 2 hours.

3. Preheat oven to 425°F. Grease a cookie sheet. Roll dough out on floured surface; cut with heart-shaped cutter. Bake 8–10 minutes. Cool

4. Blend confectioners’ sugar, boiling water, butter, corn syrup, and vanilla until smooth; separate into 2 batches. Add cocoa to one batch.

5. Spread half of a heart with the white icing and let dry. Spread the other half with the chocolate.