Black & White Cookies - Vegan

By mariannefeldman

Ingredients

• 1 tablespoon dry yeast
• 1 cup milk (soy for vegan)
• 1/2 pound unsalted butter, room temp (equals 2 sticks or 1 cup) (Smart Balance organic for vegan)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 2 1/2 cups cake flour
• 2 1/2 cups all purpose flour; 1 3/4 cup sugar
• 1/2 teaspoon salt
• Ganache: Chocolate-can cut in half
• 1 1/4 cups heavy cream (soy milk for vegan)
• 1 pound dark chocolate, chopped
• Ganache: White-can cut in half
• 1 1/4 cups heavy cream
• 1 pound white chocolate, chopped
• Icing Glaze: instead of white ganache for vegan-from Secrets of a Jewish Baker-George Greenstein
• 1 cup confectioners sugar-add more til get good consistency
• 2 tablespoons unsalted butter or margarine (Smart Balance for vegan), melted
• 1 teaspoon vanilla extract
• 1/4 cup hot water-approx-use as much as needed for good consistency
• with medium cookie scoop yield = approx 40 cookies, each approx 2 1/4" wide

Details

Servings 1

Preparation

Step 1

Add dry yeast to warm or room temp milk, let stand for 20 mins

Preheat oven to 375

Cream butter & sugar til light & fluffy

Slowly add & combine yeast mixture & extracts

In separate bowl whisk together flours & salt; gradually add to mixture-do not over mix but make homogenous

Drop by spoonfuls onto parchment lined cookie sheet & flatten to about 3/8"

Bake til edges begin to brown, depending on size of cookie: for medium cookie scoop: 12 mins

Let cool before frosting

For each Ganache: heat cream slowly til boils, pour over respective chocolates, whisk til smooth, Use while still slighly warm-makes 1 pint each

Glaze:Combine sugar, butter & vanilla over double boiler, add water a little at a time. Stir til dissolved til smooth, should be spreadable but thick; use while still warm
For choc glaze instead of ganache: add 2 oz melted choc chips (& cocoa powder to make less sweet) to warm vanilla icing & stir thoroughly, add warm water to thin if necessary