Black and White Cookies
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 2 cups powdered sugar
- 3-4 tbsp hot water
- 2 oz dark chocolate melted
Instructions
- Preheat oven to 350°F, line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda and salt in a bowl.
- Beat butter and sugar 2 minutes until creamy.
- Add eggs and vanilla, mix until smooth.
- Add the flour mixture and sour cream alternately in two additions, mixing just until a thick batter forms.
- Drop batter by 0.25 cup scoops onto the sheets, 3 inches apart, smoothing each into a flat round.
- Bake 13 to 15 minutes, until the centers spring back when touched and the edges are pale gold.
- Cool completely on a rack before glazing, flat side up.
- Whisk powdered sugar with hot water until smooth, coat the flat side of each cookie in white icing, let set 15 minutes.
- Melt the chocolate, coat the other half of each cookie, let set 15 minutes before serving.
Good to Know
Tint the white glaze pale blue with one drop of gel color for a Hanukkah-specific version.