Black and White Cookies

Ingredients

1 3/4 C All-purpose flour
1 tsp baking powder
Pinch of salt
1 C vegetable shortening
1 1/4 C granulated sugar
2 eggs
2 tsp vanilla extract
1/4 C sour cream

5 C confectioner’s sugar
~ 1/3 C whole milk
2 Tbsp light corn syrup
Splash of vanilla extract
3 Tbsp unsweetened cocoa powder
1 tsp lemon extract

Directions

  • Preheat oven to 350°F
  • Combine flour, baking powder, and salt
  • In a separate bowl, cream together shortening and sugar
  • Add eggs and vanilla to shortening and sugar mixture and mix well
  • Add sour cream and dry ingredients to shortening and sugar mixture and mix until well combined
  • Scoop 1/4 C of dough for each cookie and  place on a cookie sheet about 3-4 inches apart
  • Bake at 350°F for about 15 minutes
  • Remove from oven and rest on pan about 3 minutes
  • Remove to cooling rack and cool completely before icing

For icing:

  • Combine confectioner’s sugar, 1/3 C whole milk, corn syrup and vanilla
  • Add more milk, a Tbsp at a time, until it reaches a spreadable consistency
  • Separate half of icing into a separate bowl
  • Add cocoa powder and about a Tbsp of whole milk to one bowl and mix until well combined
  • Add lemon extract to the other bowl and mix until well combined
  • Spread white icing on half of each cookie **wait until cookies have completely cooled, also icing should be spread on the flat, bottom part of the cookie, so the finished cookies are served upside down**
  • Wait just a few minutes for white icing to begin to set and then spread the chocolate icing on the other half of each cookie
  • Wait for icing to completely set to eat

These are delicious, traditional, black and white cookies.  They should be stored in an airtight container and eaten within 3 days for best taste.

Makes 1 dozen cookies.

I hope you enjoy them!

God bless!

Soft Chocolate Hazelnut Cookies

Ingredients

1 C unsalted butter, melted
1/2 C brown sugar
3/4 C hazelnut and cocoa spread
1 tsp vanilla
1 large egg
2 1/2 C all purpose flour
2 tsp baking powder
1 tsp baking soda
1 C semi sweet chocolate chips

Directions

  • Preheat the oven to 350°F
  • Combine the butter and brown sugar
  • Add hazelnut and cocoa spread, vanilla and egg and mix until well combined
  • Add flour, baking powder, and baking soda and stir until just combined
  • Fold in chocolate chips
  • Roll dough into 1 inch balls, approximately, and place on ungreased cookie sheet 1-2 inches apart
  • Bake at 350°F for about 10 minutes
  • Let cool on pan for about 2 minutes
  • Cool completely on a wire rack

These cookies are incredibly soft and just chocolatey enough!  You’ll want to make these again and again.

God bless

White Chocolate Chip Cookies

Ingredients

1 C vegetable shortening
1 1/2 C brown sugar, firmly packed
1/2 C unsweetened apple sauce
1 tsp vanilla
2 C all purpose flour
2/3 C cocoa powder
1 tsp baking powder
1 tsp salt
~2 C  white chocolate chips

Directions

  • Preheat oven to 350°F
  • Cream the shortening and sugar by hand
  • Add applesauce and vanilla and beat by hand until well combined
  • Add flour, cocoa powder, baking powder, and salt and mix until well combined
  • Fold in chocolate chips
  • Drop 1 Tbsp of dough for each cookie onto ungreased cookie sheet, about 1 – 2 inches apart
  • Bake for 10-12 minutes at 350°F
  • Remove from oven and let cool on pan for about 2-3 minutes
  • Remove from pan and cool completely on a wire rack

These cookies come together quickly and easily; you only need to use one bowl!  There are no eggs and the only dairy is in the white chocolate chips, so by swapping them out for a non-dairy chip or just omitting them entirely, you can make the recipe dairy free as well.

They are very soft, chewy, and chocolatey.  We love them at our house and I hope you enjoy them too!

God bless

Chocolate Chip Cookies (No Eggs)

Ingredients

1 C unsalted butter, melted
1/2 C granulated sugar
3/4 C brown sugar, packed
1/2 C unsweetened apple sauce
1 – 2 tsp vanilla (personal taste preference)
2 C All-purpose flour
1 tsp baking powder
1 tsp salt
1/2 C semi-sweet chocolate chips

Directions

  • Preheat oven to 375°F
  • Combine the butter and sugars and beat by hand until well combined
  • Add apple sauce and vanilla and mix well
  • Add flour, baking powder, and salt and mix well
  • Fold in chocolate chips
  • Shape dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart
  • Bake for 8 – 9 minutes
  • Remove from oven and let cool on pan for about 2 minutes
  • Remove from pan and cool completely on a wire rack

These chocolate chip cookies bake up light, moist, and chewy.  They’re easy and fun to make with kids since there are no eggs to crack and no raw egg in the dough.  This recipe makes about 2 dozen medium sized cookies.

Enjoy and God bless!