In an effort to continue to stay away from my touting everything as “the best____ I ever ate,” I am here to tell you not of “the best” black and white cookie, but what I think is “the ultimate” black and white cookie. And it is found only mere blocks from our small apartment at Joyce Bake Shop in Prospect Heights. I am by no means a black and white cookie connoisseur. I’ve tried a couple of versions, but am definitely not an expert. However, this cookie, you really couldn’t help but fall in love.
What really set this cookie apart from all the others was not the super tender crust, but the black and white frosting. That’s right, FROSTING! Not the usual gloppy glaze that sits on top of your average black and white cookie. This is true cupcake frosting, laid on nice and thick on the buttery cookie base. Just trust me and try it!
But before you indulge in this delicious cupcake-like cookie, I encourage you, no, I implore you to try this super easy and super tasty recipe staring avocado. Who doesn’t like this buttery and rich green fruit (yes, I do believe avocado is in fact a fruit). Normally found in guacamole, salsas, and as a salad topper, I have turned this fruit into the perfect taco accompaniment or Mexican themed dinner appetizer.
Panko Crusted Avocado Fries
1 Avocado, sliced into fry like sticks
1/2-1 cup panko bread crumbs
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1 lime, juiced
Preheat oven to 400 degrees. Combine panko with spices. Squeeze lime juice over avocado slices and toss gently in panko so you don’t break the avocado. Place on a parchment lined baking sheet and bake for about 15-20 minutes, or until panko is brown.
I served them with a dipping sauce made of Greek yogurt mixed with a little lime juice and some adobo sauce from a leftover can of chipotle peppers kicking around in our fridge. A delicious start to an Mexican fiesta!