Aero76
There isn’t a deli in NYC that doesn’t display these beauties in the window. Black-and-White Cookies are a cake-cookie hybrid with a smooth, glossy glaze. Try my veganized version and see which side of the cookie you like best!
COOKIES
- 1¾ cups all-purpose flour
- 1 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup canola oil
- ⅓ cup soy, almond, or rice milk
- 1 tablespoon white or apple-cider vinegar
- 2 teaspoons pure vanilla extract
ICING
- 4 cups powdered sugar
- 8 tablespoons soy, almond, or rice milk, divided
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened
cocoa powder
To make the cookies:
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, nondairy milk, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. The batter will be thick.
Scoop about ¼ cup batter at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Bake for 9 to 12 minutes, or until golden around the edges. Let cool on the pan.
To make the icing:
In a medium bowl, whisk together powdered sugar, 7 tablespoons nondairy milk, and vanilla until smooth. Transfer 1 cup of the icing mixture to a separate small bowl and whisk in cocoa and remaining 1 tablespoon nondairy milk.
To assemble the cookies:
Using a small offset spatula or knife, spread a thin layer of white icing over the entire flat bottom side of each cookie. Refrigerate for 10 to 15 minutes until set. Spread a thin layer of chocolate icing over half of each cookie on top of the layer of white icing. Let set at room temperature and serve.
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