However, a recipe that showed up on King Arthur Flour's Facebook page, had me definitely taking sides. Baltimore's Berger Cookies are very similar to New York's Black & White cookies, although, instead of a thin white and chocolate glaze, these vanilla cake-like cookies are piled (with at least 1/2" thick) of a rich chocolate frosting.
This cookie began in 1835, when Henry Berger immigrated to the United States from Germany. He pursued "the American dream" and opened a bakery in East Baltimore. Henry had three sons; Otto, George, and Henry. Young Henry helped his father in the original bakery, but Otto and George both started their own. When Otto died, George and Henry combined the bakeries and called it Berger's. After Henry's death, George, nearing retirement, sold the bakery to Charles Russell, who eventually turned over the bakery to two brothers, Charles and Benjamin DeBaufre. Charles Jr., today still runs one of the most beloved cookie companies in the Mid-Atlantic states.
Baltimore's Berger Cookies
by King Arthur Flour
|Start by mixing up the frosting|
|Cover with plastic wrap and microwave (about 3 minutes, checking each time after 1 minute)|
|The frosting should sit out about 2 hours to set, then use a hand mixer to beat until fluffy|
|Dough is sticky and more cake-like than cookie dough|
|Measure out cookies, then wet finger tips and press the cookie tops flat|
|Allow to cool completely before frosting|
|It was easier to scoop the frosting on top of the cookie, then take an off-set spatula to smooth|
|All set for the game|
|The vanilla cake with the fudge-like frosting was deeeelicious!|