If you’ve attended public school in NYC you’ll drool as soon as you see these beauties.&

If you’ve attended public school in NYC you’ll drool as soon as you see these beauties. Vegan Black and White CookiesIngredientsFor the cookies: 1¼ cup all-purpose flour ½ cup sugar ½ tsp baking powder ½ tsp baking soda ½ tsp salt ⅓ cup canola oil ⅓ cup soy, almond, or rice milk 1 Tbsp lemon juice 1 tsp pure vanilla extractFor the icing:4 cups powdered sugar 6 Tbsp water, divided 2 Tbsp unsweetened cocoa powder 2 tsp lemon juiceInstructions:To make the cookies:Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper.In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, nondairy milk, lemon juice, and vanilla. Pour the wet mixture into the dry mixture and whisk until almost smooth. The batter will be thick.Scoop about ¼ cup batter at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Gently flatten the dough with the palm of your hand and shape into a dome. Bake for 16 to 18 minutes, or until golden around the edges. Let cool on the pan.To make the icing:In a medium bowl, whisk together powdered sugar and 5 tablespoons water until smooth. For the chocolate icing, transfer ¾ cup of the icing mixture to a separate small bowl and whisk in cocoa and remaining 1 tablespoon water.Add an extra teaspoon of water to the chocolate icing if it is too thick. Add lemon juice to the remainder of the white icing and whisk. If either icing gets too thick as it sits, add more water, a little at a time.To assemble the cookies::Using a small offset spatula or knife, spread a thin layer of white icing over half of the bottom side of each cookie. Then spread a thin layer of chocolate icing over the other half of each cookie. Let set at room temperature and serve.Recipe by Chloe’s Vegan Desserts cookbook. Photo by Pioneerwoman.wordpress -- source link

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