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.
15 comments
Hallo, do you think this would work with a vegan butter substitute, rather than refined coconut oil? Thanks!
I haven’t tried it, so I cannot say for sure. But it should. Let me know if it works, okay?
Gorgeous! Cookies are total comfort food, and I don’t trust people who don’t (even a little tiny bit) eat through their emotions.
Wow, these look so impressive. I’m doing my theme on tea and have got a post coming up with a variation on your smoked tea tofu recipe.
These are super pretty! I do want them to make my day. Unfortunately I only have liquid oils on hand right now, so maybe some other day. Have a great MoFo! :)
Ich find besonders die kurze Zutatenliste toll!
So looking forward to your mofo! Cake on my friend.
You’re a goddess. That’s all.
Die sehen wirklich hervorragend aus und passen perfekt zum Wetter. Ich hatte ja schon angenommen, dass deine diesjährigen Beiträge wieder herausragend sein würden…
Die schauen echt super aus!
They look perfect – I fear from my experience of trying to cut cookies from a roll that I would not be so neat – I also think that trying to keep the dough from warming up and trying to work slowly sounds hard because I would be tempted to work fast to keep the dough cool. I am all for comfort food and would happily enjoy a few of these
I love your theme and I would love one (okay, four) of those cookies right now.
ooh, they are happy making just looking at those perfect little cake wheels!
So beautiful! I want to make these – they would be so great to take to work to impress everybody (which I love doing hehe)
Whoa. These look amazing. I just showed my boyfriend, and his reaction was such that I think we shall be making these soon. Oh and happy Mofo-ing! :)