Recipe by Melanie and Diana Moss

Black and White Cookies

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Parve Parve
Easy Easy
6 Servings
Allergens
1 Hour, 40 Minutes
Diets

Ingredients

Cookie Batter

  • 2 cups all-purpose flour, such as Glicks

  • 2 eggs

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/3 cup parve sour cream

  • 1/3 cup Gefen Almond Milk

  • 2 and 1/2 teaspoons vanilla extract

  • 1 stick/115 grams margarine at room temperature

  • 3/4 cup + 2 tablespoons granulated sugar

Glaze

  • pinch of salt

  • 2 and 1/2 ounces unsweetened chocolate, melted and cooled to room temperature

  • 2 and 1/2 tablespoons unsweetened cocoa powder, such as Gefen

Directions

1.

Heat your oven to 350 degrees Fahrenheit.

2.

In a large bowl mix together flour, baking powder, salt, and baking soda. In another medium bowl, mix together sour cream, milk, and vanilla.

3.

In a bowl of an electric mixer or with a hand mixer, cream the butter and sugar until light and fluffy, about five minutes. Beat in the eggs one at a time until combined. Make sure you scrape the sides.

4.

Put speed at low and mix in 1/3 of the flour mixture and then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated. (The batter will be thick.)

5.

Dollop 1/4 cup scoops onto your baking sheet, spread apart by two inches. Bake for six minutes, rotate the baking sheets, and bake for six to nine minutes more. The cookies are done when pressed lightly in the center, they spring back. They will only brown on the bottoms.

6.

When the cookies are cooling, make the glaze. Start by putting the confectioners’ sugar in a medium bowl and whisking in three tablespoons of boiling water, corn syrup, vanilla, and salt. (BE CAREFUL.) The glaze should be the consistency of hot fudge sauce.

7.

Flip each cookie over and spoon glaze over half on the flat side. Place on rack to cool.

8.

Once you’re done with the vanilla glaze, turn it into chocolate by whisking in the cocoa and melted chocolate with room temperature water to make it the same consistency. Glaze the other half of the cookie and let set for one to two hours before serving for the glaze to set.

Black and White Cookies

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chani kahan
chani kahan
1 year ago

What can I use instead of parve sour cream?

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Raquel
Raquel
Reply to  chani kahan
1 year ago

Hi! Melanie says parve yogurt or buttermilk (you can make it with any parve milk) should work.

Chan
Chan
1 year ago

can I freeze these in any way?

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Raquel
Raquel
Reply to  Chan
1 year ago

Melanie says they can be frozen.

Rivka
1 year ago

Looks so good! Is there anything I can substitute for the sour cream?

Raquel
Raquel
Reply to  Rivka
1 year ago

Hi! Melanie says parve yogurt or buttermilk (you can make it with any parve milk) should work.