I know what you’re thinking. A book with the word “pie” in the title and the most requested recipe is for cookies? 🤔
It’s true! These cookies are so simple, yet they look like something destined to be in Torte’s pastry case. Plus they taste even better than they look. In Live and Let Pie, Jules packs these black and white cookies for a picnic, but these cookies work anytime of the year. For the holidays, you can give them an extra festive touch with sprinkles or colored sugars. Regardless of how you decorate them, I recommend making a double batch because these beauties have a tendency to vanish—quickly. 🍪😋
The full recipe is below. There are only four days left, so don’t wait if you haven’t entered the giveaway already! You can find the entry form below the recipe. Happy baking!
Black and White Cookies from Live and Let Pie
1 cup butter
1 cup white sugar
1 tsp vanilla
1 tsp almond
½ tsp salt
2 cups flour
For the ganache:
2 tbsps butter
8 ounces semi-sweet baking chocolate
1 tbsp heavy cream
Preheat oven to 350° F. Cream butter and sugar together until fluffy. Add egg, vanilla, almond, and salt. Then slowly incorporate flour until a dough forms. Refrigerate for 30 minutes. Roll out on a floured surface until dough is approximately ¼ inch thick. Cut into shapes and bake for 10-12 minutes. Do not brown. Allow cookies to cool. While the cookies are cooling make the ganache by melting chocolate, butter, and cream and whisking together until silky and smooth. Dip half of each cooled cookie in ganache and decorate with holiday sprinkles.