Classic Black and White Cookie vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts lean on milk, butter, egg and powdered sugar, but put them to very different work. The Black and White Cookie creams butter with sugar and uses baking powder for lift, baking into rounds with lightly golden edges that are then topped with a smooth powdered-sugar glaze, half plain vanilla and half enriched with cocoa. The clafoutis instead whisks four eggs with sugar into a thin batter of milk and cream, pours it over pitted cherries and bakes it until puffed and set, with butter merely greasing the dish and powdered sugar saved for a final dusting. The result is individual glazed cookies on one side and a warm, fruit-filled bake on the other.