Veggie by Season –

For a few years I’ve been wanting to make black and white cookies but they seemed intimidating. They’re the kind of thing that if you screw it up, people will notice. They have such a distinct flavor and look and when they’re good, they’re GOOD. They’re more of a cake-cookie than a hard, sturdy cookie and the secret getting the perfectly flat top is flipping them over and icing the bottom!

My older sister is a big black and white cookie fan so I decided to bite the bullet and try out black and whites for her Christmas cookie package. I used Smitten Kitchen’s recipe and steps exactly so I would not mess up a single step. I’m not going to rewrite them because they’re long and involved, I’ll just give you a link to the recipe. Make these! Make them now! Smitten Kitchen’s Black and White Cookies
(c) Veggie by Season – Read entire story here.