Black-and-White Cookie
עוגיית שחור-לבן
A large, soft New York bakery cookie iced half in vanilla and half in chocolate. Though cake-like in crumb, it is eaten as a cookie and became a beloved staple in Jewish bakeries and appetizing shops.
Ingredients
- •2 cups all-purpose flour
- •1/2 tsp baking soda
- •1/2 tsp kosher salt
- •2/3 cup sugar
- •1/3 cup neutral oil
- •2 eggs
- •1 tsp vanilla extract
- •1/2 cup non-dairy milk or water
- •1 1/2 cups powdered sugar
- •1 tbsp lemon juice
- •1/2 tsp vanilla for icing
- •2 tbsp cocoa powder
- •2 tbsp hot water
Instructions
- 1
Whisk together the flour, baking soda, and salt.
- 2
In another bowl, beat the sugar, oil, eggs, vanilla, and non-dairy milk until smooth.
- 3
Fold the dry ingredients into the wet mixture to make a soft batter.
- 4
Drop large rounds onto lined baking sheets and bake at 350°F (175°C) until set and lightly golden.
- 5
Cool the cookies completely on a rack, flat side up.
- 6
Make a white icing with powdered sugar, lemon juice, vanilla, and a little water.
- 7
Spread the white icing over one half of each cookie.
- 8
Mix cocoa and hot water into the remaining icing and spread it over the other half.
Kosher notes
Oil and non-dairy liquid keep the cookie pareve for serving after meat meals.
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