Black and White Cookies
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Recipe type: Cookies
Prep time: 70 mins
Cook time: 10 mins
Total time: 1 hour 20 mins
Serves: 24 Cookies
Ingredients
Instructions
  1. Cream the butter. I soften (but not melt!) it first in the microwave before I put it in the mixing bowl. Add the sugar, eggs and vanilla.
  2. Add the flour, baking powder and salt.
  3. It will be gooey. I appreciate that most cookie dough pulls away from the mixer side and this one doesn't. But trust me, it's okay and will turn out fantastic.
  4. Place a piece of parchment on your counter and tip the mixture onto the parchment. Wrap it up tightly and store in the fridge for an hour.
  5. After an hour, take it out and add a generous heap (1/3 cup or so) of flour and knead the dough together until it's pliable like playdough. If it's still sticky, keep adding flour until it feels ready to roll.
  6. Roll it out about 1/4 inch thick and cut into desired shapes.
  7. Bake it for about ten minutes. I prefer them to be undercooked and 'bendable' rather than jaw breakers!
  8. While they bake, break up your chocolate into chunks and place in a deep, microwavavble bowl. Place in the microwave on medium for 4 minutes, stir with a wooden spoon every minute.
  9. When your cookies are ready, allow them to cool before you dip half of each cookie in the chocolate.
  10. Allow each half-coated cookie too cool slightly on a wire wire. Eat straight away or place in your fridge until later!
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/black-and-white-cookies-2/