Black and White Creation Cookies

In this week’s Parsha, G-d created the world in six days. On the first day G-d created light and darkness so for the food of the week we made black and white creation cookies with the white side of the cookie resembling the light and the black part of the cooking resembling the darkness.

Shabbat Shalom and B’tayavon!

Ingredients

Cookies:

1/2 cup oil

1 and 1/3 cup sugar

4 eggs

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking powder

4 cups flour

White Glaze:

1 cup confectioners’ sugar

1/2 tsp sugar

1 Tbsp oil

1/2 tsp lemon juice

1-2 Tbsp boiling water

Chocolate Glaze:

3/4 cup confectioners’ sugar

4 tsp cocoa

1 Tbsp oil

1-2 Tbsp boiling water

Directions:

Mix all cookie ingredients together in a bowl.
Form 1.5-inch balls and place on a greased cookie sheet.
Bake at 350 degrees Fahrenheit for 15 minutes.
Let the cookies cool down and set them to the side.
Prepare the glaze in 2 separate bowls. Mix all white glaze ingredients in one bowl and all chocolate glaze ingredients in another bowl, until glaze consistencies are smooth.
Frost the glazes on the flat top part of the cookies with one half of the cookie white glaze and the other half of the cookie with chocolate glaze.

OBJECTIVES

• Understand the role of each ingredient in black and white cookies

• Mix and shape cookie dough for a soft texture

• Bake cookies evenly and avoid common mistakes

• Prepare 2 types of glaze with proper consistency

• Apply glaze with precision for the classic half-and-half finish

Understanding ingredients is the 1st step to mastering baking. See the purpose of each one.

COOKIE INGREDiENTS Explained Further:

• OIL - Adds moisture and tenderness. Unlike butter, oil keeps the texture soft and uniform.

• SUGAR - Sweetens and helps create a light crust. Also aids in structure and browning.

• EGGS - Bind ingredients, add richness, and help the cookies rise.

• VANILLA EXTRACT - Enhances flavor and aroma. Adds depth to the sweetness.

• SALT - Balances sweetness and strengthens dough structure.

• BAKING POWDER - Leavening agent that makes cookies puff up and stay soft.

• FLOUR - Provides structure. The amount here ensures a cakey, not crumbly, texture.

WHITE GLAZE INGREDIENTS Explained Further:

• 1 cup CONFECTIONERS’ SUGAR – the base of the glaze

• 1/2 tsp GRANULATED SUGAR – flavor enhancer, deepen the sweetness of the glaze

• 1 Tbsp OIL – adds shine and smoothness. Helps the glaze spread easily

• 1/2 tsp LEMON JUICE – brightens flavor and balances sweetness

• 1-2 Tbsp boiling WATER – controls consistency and determines how thick or thin the glaze will be

CHOCOLATE GLAZE INGREDIENTS Explained Further:

• 3/4 cup CONFECTIONERS’ SUGAR – the base of the glaze

• 4 tsp COCOA – adds chocolate flavor and color

• 1 Tbsp OIL - adds shine and smoothness. Helps the glaze spread easily

• 1-2 Tbsp boiling WATER – controls consistency and determines how thick or thin the glaze will be

Instructions – Key Baking Tips

1. Mixing the Dough – mix until just combined, as overmixing can lead to tough cookies

2. Forming the Cookie Balls – use a cookie scoop for uniform size. If dough is sticky lightly oil your hands

3. Baking – preheat the oven fully before baking. Rotate the tray halfway though for even browning of the cookie.

4. Cooling – Let cookies cool completely before glazing. Warm cookies can cause the glaze to melt or slide off.

5. Preparing the glaze – add liquid gradually to control the consistency and aim for a thick yet spreadable glaze

6. Frosting – use an offset spatula or butter knife for clean lines. Start with the white glaze, let it set slightly, then apply the chocolate glaze to prevent blending.

REVIEW:

• We learned the purpose of each ingredient, baking tips and techniques, and methods for applying the glaze with precision

• These techniques are foundational for many baked goods. Practice them, and you’ll be ready for more recipes in our next lesson!