The Black-And-White Goes Psychedelic

For Purim or just for fun, give the classic cookie a crazy spin.

Special To The Jewish Week
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These tie-dyed cookies are my whimsical Purim version of classic chocolate and vanilla black and white cookies. You can make any design you like (I provide a few options below). Have fun!

Ingredients: 
To make the cookies:
1/2 cup sugar
1/4 cup canola oil
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1/3 cup soy milk
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 dash salt
To make the icing:
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
Several colors of gel food coloring
Recipe Steps: 
To make the cookies:
Preheat oven to 325°Farenheit. Put the sugar oil, eggs, vanilla, and lemon juice into a large bowl and beat for about 30 seconds with an electric mixer on medium speed until the ingredients are combined. Add the soy milk and mix in. Add the flour, baking powder, and salt and mix until combined.
Cover three cookie sheets with parchment paper, or plan to bake in batches. With a measuring teaspoon or melon-baller, drop heaping teaspoons of batter onto the cookie sheet, about 1/2 inches apart. Try to keep the shape of the cookies round.
Bake the cookies for 15 to 17 minutes, or until they feel solid when the top is pressed. The color should remain light; only the outside edges of the bottoms should look lightly browned if you lift up one cookie. If the cookies are stuck to the pan, they need a little more baking time. Remove the pan from the oven and slide the parchment onto a wire rack. When the pan has cooled, use a spatula to lift the cookies off the parchment, or peel the parchment off the cookies, and place them on the cooling rack. The cookies may be made one day in advance and stored covered at room temperature.
To make the icing:
Put the confectioners' sugar in a medium bowl. Add two tablespoons of boiling water, vanilla, and lemon juice and whisk vigorously. If the mixture is too thick to spread, add another 1/2 teaspoon (or more) of boiling water and whisk well until you have a thick but pourable consistency. The icing will thicken as you ice the cookies and you will need to add another 1/2 teaspoon of boiling water to get the icing back to a spreadable consistency. If the white icing gets too loose, whisk in a teaspoon of confectioners’ sugar.
To decorate the cookies:
There are several ways to decorate the cookies: Divide the icing among three or more bowls and color each with gel food coloring as desired. Spread about 1/2 teaspoon on the flat side of each cookie. You can also ice half the cookie with one color and half with another color.
Or squeeze some drops of gel coloring onto a paper plate or waxed paper. Have a toothpick ready for each color. Ice about four cookies at a time with white icing. Use toothpicks to place tiny dots or short lines of different colors on the icing and then use a toothpick to create a marbled effect.
Let the cookies set for 15 minutes. Store them covered at room temperature for up to three days, or freeze the cookies for up to three months. Makes 70.