Black-and-White Cookies

2 cups flour
1 tsp baking powder
1/4 tsp salt
6 Tbsp milk (or soy/almond milk)
1 tsp vanilla extract
1 tsp lemon juice
1/2 cup oil
2/3 cup sugar
2 large eggs

2 cups powdered sugar (+ 2 Tbsp)
2 tsp light corn syrup (+ 2 tsp)
1/2 tsp lemon juice
1 tsp vanilla extract
3 Tbsp water
3 Tbsp cocoa powder


Preheat oven to 190 c / 375 f.
Mix flour, baking powder, and salt.
In another bowl, mix milk, vanilla, and lemon juice.
In a mixer, beat together oil and sugar until smooth.
Beat in the eggs.
Stir in half the flour mixture, milk mixture, then remaining flour mixture.
Beat till smooth.
Drop spoonfuls of batter in mounds 2 inches apart on baking sheets.
Bake for about 15 minutes, until just set in the center. Cool completely.

Mix 2 cups powdered sugar with 2 tsp. corn syrup, lemon juice, vanilla and water.
Transfer half the icing into another bowl. Stir in cocoa and an additional 2 tsp. corn syrup. Add water if necessary.
Add 2 additional Tbsp powdered sugar to the white icing.
Spread white icing over half the flat side of each cookie. Spread black icing over the other half. Let icing set for a few minutes.

Note: For “Parshat Bereshit cookies,” make only a small amount of chocolate icing, using a smaller amount of cocoa. Leave most of the icing white, taking a few spoonfuls to make blue, green, brown and black icing as needed.