Black and White Cookies Recipe

Black and White Cookie Recipe

The recipe below has jaunty stripes of vanilla and chocolate flavored dough. If you like, you can experiment with combining the doughs in other shapes, try making checkerboards, pinwheels, or half moons.

Black and White Cookies Recipe Ingredients:

1/2 cup butter or margarine, softened
(HINT: use butter, they sure taste better even if there are a few more calories. Oh MY! You’re eating a cookie, not a piece of celery. Forget the diet for once!) 1/2 cup white sugar (granulated)
1 egg yolk
1 -1/2 cups all purpose flour
1 -1/2 tsp. baking powder
1/8 tsp. salt
3 Tbsp. milk
1/2 tsp. vanilla
1 square (1 oz.) unsweetened chocolate

Black and White Cookie Directions:

In a large bowl and electric mixer, beat butter and sugar until creamy; beat in egg yolk. In another bowl, stir together flour, baking powder, and salt. In a small cup, combine milk and vanilla. Add dry ingredients to butter mixture alternately with milk mixture, blending thoroughly after each addition.

In top of a double boiler over simmering water or in a small pan over lowest possible heat, melt chocolate, stirring constantly; let cool slightly. Divide dough in half; take 1 tablespoon of dough from one half and add it to the other half. Stir chocolate into smaller portion of dough, blending until well combined.

Shape each portion of dough into a roll 1 -1/2 inches in diameter. Wrap each in wax paper; flatten sides to make square logs. Refrigerate until firm (at least 3 hours) or for up to 3 days.

Unwrap black and white cookie dough. Using a sharp knife, slice each log lengthwise into fourths. Then reassemble logs, using 2 dark slices and 2 light slices for each, alternating colors to make stripes. Gently press layers together to eliminate interior air pockets.

Cut logs crosswise into 1/8 inch thick slices (if layers start to separate, refrigerate for an hour to firm up). Place slices about 1 inch apart on greased baking sheets. Bake black and white cookies in a 355 degrees oven for about 10 to 15 minutes or until light golden. Transfer cookies to racks and let them cool completely. Store cookies in airtight containers.

Black and White Cookie recipe makes about 3 dozen cookies.

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