QUESTION: I'm having a "Seinfeld" party, and I would like to make the traditional Black & White Cookies from an episode you may remember. I would like to know if I can make them ahead of time and freeze them, and also if it is better to freeze the batter or bake the cookies and then freeze them. Also, do you have a good recipe for the Black & White Cookie?ANSWER: The Bubble Boy said he didn't want any of the rye bread with the chicken noodle from the Soup Nazi, and Newman says you'd better save him 12 cookies or you won't get your mail! A "Seinfeld" party sounds like a fun idea, and maybe afterward you can get Yankee tickets for opening day from George Costanza, since he works for George Steinbrenner.In answering your question about whether to freeze the dough or the cookie, keep this advice under your hat. You wouldn't want your ideas to go the way of Elaine's muffin top. The secret, according to FDA guidelines (which makes it a good secret), is that baked cookies will freeze very well up to 12 months. However, they recommend freezing cookie dough no longer than three months. Math whiz that I am, I figured out that means that a cookie can be frozen four times as long as the batter. And that goes for all cookies and cookie batter, not just the New York City/"Seinfeld" favorite Black & White Cookies. With the Black & Whites (or any cookie that is iced), you will want to freeze the cookie before icing, and ice the cookie after thawing it.I think I can sum up this recipe in one word: nothing. There's really nothing to it, although you'll find endless opinions on the streets of New York about who has the best Black & White Cookie.The origins of the Black & White Cookie are murky. While it is clear they are a New York staple, and people who grew up in the '30s and '40s certainly reminisce about this cookie today, it is not known for sure exactly how this confection got its start.What is important to know, if you've never experienced the cookie, is that it is more like a cake than a cookie when all is said and done. The perfect Black & White Cookie tastes more like an iced cupcake than a traditional cookie. And the key to eating one is to try to get some chocolate and some vanilla (or some yin and yang) in each bite.I'll give you my secret recipe for the Black & White Cookie. But if you tell anyone else about this recipe, I will have to ship them to Florida and make them wear a man bra, where they will probably become known as the town "mimbo" (male bimbo). Unless, of course, you tell a female. In that case they will have to date Jerry and no matter how perfect they thought they were, their flaws will be discovered. Not even mastering the Black & White Cookie will save them.I hope your "Seinfeld" party is successful, and your guests have a lot of fun, yada, yada, yada. You were going to invite me, weren't you? Chef Coleman is getting upset.Chef Coleman, just like George, likes to be invited to everything, even though, unlike George, he always has to work instead. That's just the way Chef Coleman likes it. If for any reason the people at your party get upset, or you feel like you have to tell anyone to "Get Out" and push them back a few feet, remember to "look to the cookie!"For the cookie batter:1 cup butter1 cups sugar4 whole eggs½ cup buttermilk½ cup whole milk½ teaspoon vanilla extract¼ teaspoon lemon extract2½ cups cake or pastry flour2½ cups all-purpose flour3/8 teaspoon baking powder3/8 teaspoon baking soda½ teaspoon saltFor the icing:3 cups confectioners' sugar1 tablespoons light corn syrup1 teaspoon fresh lemon juice¼ teaspoon of vanilla extract2 to 3 tablespoons warm water1 to 1½ ounces bittersweet chocolate, chopped or morselsTo make the cookie: Use butter or non-stick spray to grease 2 cookie sheets. If they are non-stick cookie sheets, there is no need to grease them. Preheat the oven to 375 degrees.For the cookies, in a medium bowl or stand mixer, cream together the butter and sugar until nice and smooth.Beat in the eggs one at a time. Beat in the buttermilk, milk, vanilla and lemon extract.In a separate bowl, combine the pastry flour, all-purpose flour, baking powder, baking soda and salt. Add the dry ingredients into the cream mixture and mix until well-combined.Drop in large tablespoons onto the baking sheet, making sure you keep them at least 2 inches apart, since they will spread out during baking. There will be no shrinkage here — these are big cookies.The batter should make approximately 24 large cookies. Bake in the preheated 375 degree oven until the edges turn slightly brown which will take approximately 25 minutes. Remove and place on a rack to cool completely. If you want to serve the cookies at a later date, after you cool them completely, place them in a single layer on some kind of platter into the freezer. When they are frozen at least half way, then you can put them in a freezer bag and they will not stick together.To make the icing: When you're ready to eat the cookies, thaw to room temperature and make the icing. Place the confectioners' sugar in a bowl. Add the light corn syrup, lemon juice, vanilla and whisk together until smooth, adding the warm water one tablespoon at a time until the mixture is thick and spreads easily.Take half of the icing and put into a double boiler, add the chocolate until it is melted. After cooling the chocolate icing, brush the icing on the cookies with a pastry brush. Coat half of each cookie with the chocolate icing and half with the white.