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Black and White Cookies

What you need: 

1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup stick of vegan margarine, softened
1 1/2 teaspoon - 2 vanilla extract
egg replacer for 2 eggs
1 1/2 cup - 2 cups powdered sugar
3 Tablespoons soy milk
1/4 teaspoon almond extract
2 Tablespoons unsweetened cocoa

What you do: 

Preheat oven to 375 degrees F.
Combine flour, baking powder, and salt stirring with a whisk. Place applesauce in a fine sieve (I use coffee filter paper), let stand for 15 min. Combine drained applesauce, granulated sugar, and marg in a large bowl, mix until well blended. Beat in Vanilla and egg replacer, add flour mixture and mix until blended. Drop dough onto parchment lined baking sheets. Bake at 375 for 10 minutes or until set. (not browned) Cookies should have a spongy cake like consistency. Cool on wire racks.
Frosting:
Combine 3/4 cup powdered sugar, 1tbls soymilk and almond extract. Stir with a whisk until smooth. Frosting should be quite thick so add more sugar accordingly. Spread white frosting over half of each cookie. Let stand for 10 min or until frosting is set.
Combine 3/4 cup powdered sugar and cocoa, add 2 Tablespoons soymilk stirring with a whisk until smooth. Spread chocolate frosting over the other half of each cookie and let set for 10 min.
This recipe is modified from one from Cooking Light.

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I made these a while ago, and while I got no complaints about them, there was also a lack of praise. The cookies themselves were very soft, almost to the point of breaking in half when you picked them up. Perhaps a different sugar cookie recipe would work better?
On the other hand, the icing was excellent. Very simple to make, sweet and easy to color, as well as the perfect consistency for cookies as opposed to cake.  ;)b

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i love black and white cookies - but i don't love this recipe - two times i made them and the taste is just off... i'm going to look for another recipe though - b/c i love these cookies in the bakery and must find a recipe that tastes as good as those now. :-[

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These came out so perfect! Very soft and airy- I was going to use flax seed for the egg replacer but decided not to and used the last of my soy yogurt and I am glad I did! I will definitely be making more of these!

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What's a good egg substitute? I tried using tofu and I failed miserably. My cookies were too thick and ended up being a huge mess.

I use applesauce for egg substitute in every recipe (including this one), without fail. Plus its cheap, healthy, and easy. :-)

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What's a good egg substitute? I tried using tofu and I failed miserably. My cookies were too thick and ended up being a huge mess.

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These didn't work for me, but that is probably because I used white whole wheat flour and the light fluffiness of the cookie is pretty essential to success here.  The frosting I made as directed but I didn't think it was anything special... I wish I could taste the ones that worked out well!

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tasted better the day after. i thought they could bake for longer - a bit soft in the middle and maybe a bit on the salty side.

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If you bake a lot, it's definitely worth the $10 to get an oven thermometer for inside your oven.  For example, with the oven I currently have, if you preheat it to 350 on the dial by the time the light switches off my internal thermometer reads 450!  You can imagine that would ruin a LOT of recipes!  But even overbaking by 1-2 minutes can make cookies crunchy instead of soft.

I have never seen/heard of these cookies before, but I've never been to New York.  They look tasty, I am gonna give them a try and I'll report back after. :)

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Oooh these are delicious!! And fun to make. I didn't get 12 out of the batch, but I made each cookie pretty large so maybe that's why. Also had to play with the icing recipe a lot. And I used Chocolate Chai soymilk for the chocolate icing - so good.

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These came out good, I wasn't sure how they were suppose to feel, so they were soft. I used silken tofu as egg replacer and everyone liked them. Def will make again. :)

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