Black and White Shortbread Cookies

I know I promised cake. But let’s start with a cookie. Because like cake cookies make everything better, too. And I don’t care if people tell me not to use food for comfort. I always will. And I promise these will save your day. If your day is already wonderful as it is, here’s a little reward for your day. What? You don’t believe in food rewards? Well, okay then. Bake a batch of these and make someone else’s day. I promise that will work, too. And tomorrow there will be cake.

These cookies might look a bit complicated to prepare, but they are not. But since we are working with coconut oil you have to make sure the dough doesn’t get too warm while preparing and rolling out the cookies. You should also work slowly and precisely when you place the two doughs on top of each other and roll them out.

Black and White Shortbread Cookies

View PDF-file to print (English version on page 2)

yield: 40 cookies

For the vanilla dough:

1/2 cup soft refined coconut oil
6 tablespoons plus 1 teaspoon sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon ground vanilla
1/4 teaspoon salt
For the chocolate dough:

1/2 cup soft refined coconut oil
1/2 cup powdered sugar
1 tablespoon cornstarch
1 1/3 cup plus 1 tablespoon all-purpose flour
3 tablespoons plus 2 teaspoons cocoa powder
1/4 teaspoon salt

Preheat the oven to 180°C (350°F).

Prepare the vanilla dough by creaming together coconut oil and sugar with a hand-held mixer. Add remaining ingredients and beat until a crumbly mass forms. Shape into a ball, and set aside.

Prepare the chocolate dough in the same way: Cream together coconut oil and powdered sugar, add remaining ingredients, and shape into a ball.

Shape both dough pieces into a thick rectangle and place one on top of the other. Place between tow layers of plastic foil and roll into a thin rectangle, about 1/2 cm thick.

Roll the dough into a log, starting with the shorter side. Cut into 1/2 cm thick slices and place on a baking sheet. Bake for 10 minutes.

Remove from heat and let cool on the baking sheet for 5 minutes. Transfer to a cookie rack and let cool completely.