This was Daryl and I’s first go on the famous Jewish black and white cookie! For a long time I didn’t know what the “black” was of this cookie. Spoiler alert- it’s just cocoa powder!
This is a great cookie. It’s really a cross between a cupcake and a cookie. A fluffy cookie with great texture. You bake them and then flip them over to ice them. It takes a bit of patience to get them split down the middle- black and white, but it’s a welcome Zen activity in this time. I couldn’t resist and tried to make one into a Ying and yang.
Thank you so much Daryl for baking another Jewish recipe together. Another Hit! This recipe comes from the Nosher.
Notes on the recipe:
- Gluten-Free works! Daryl used Bob’s Red Mil 1-to-1 Gluten-free baking flour and it worked out great!
- Dairy-free works! Her mom also used GF flour and vegan margarine and it worked for her too
- Vegan may work well. If you want to make it vegan I’m sure you could use egg replacer and it would work
Here’s the recipe link.=>https://www.myjewishlearning.com/the-nosher/how-to-make-black-and-white-cookies/
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Have to finish this post with a quote from Seinfeld because I’m a big fan. Jerry:
“You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.”
To your wholesome & healthy life,
Joanna
Did you make this recipe?
Tag me on Instagram! I’d love to see it! @chefjoannas
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