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Black and White Cookies
Courtesy of CanolaInfo
Servings: 6
Prep Time: n/a
Cook Time: 12 Min.
What you need:
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Cookies
+ canola oil cooking spray
+ 3/4 c. all-purpose flour (175 mL)
+ 1/2 c. whole-wheat pastry flour (125 mL)
+ 1/2 tsp. baking powder (2 mL)
+ 1/4 tsp. baking soda (1 mL)
+ 1/4 tsp. salt (1mL)
+ 1 large egg
+ 1/3 c. canola oil (75 mL)
+ 1/2 c. granulated sugar (125 mL)
+ 1/2 tsp. vanilla extract (2mL)
+ 1/4 c. low-fat buttermilk (60 mL)

Vanilla Icing
+ 3/4 c. confectioners' sugar (175 mL)
+ 2 tsp. light corn syrup (10 mL)
+ 1 tsp. lemon juice (10 mL)
+ 2-4 tsp. water (10-20 mL)

Chocolate Icing
+ 1/2 c. confectioners' sugar (125 mL)
+ 1/4 c. Dutch-process cocoa powder (60 mL)
+ 2 tsp. light corn syrup (10 mL)
+ 1/4 tsp. vanilla extract (1 mL)
+ 3-6 tsp. water (15-30 mL)
What to do:
1. Preheat oven to 350°F (180°C). Spray baking sheet with canola oil cooking spray.
2. In medium bowl, whisk together all-purpose flour, whole-grain flour, baking powder, baking soda and salt. In large mixing bowl, using whisk or hand blender, beat egg, canola oil and sugar until fluffy and pale yellow, then stir in vanilla.
3. Mix about a third of flour mixture into egg mixture, then stir in half of buttermilk until combined. Stir in another third of flour mixture, then remaining buttermilk followed by remaining flour, stirring to combine with each addition.
4. To make the jumbo cookies, dollop scant 1/4 cup (60 mL) mounds of batter onto baking sheet so each is about 3 inches (7.5 cm) in diameter. Leave about 2 inches (5 cm) of space between each cookie because they will spread. Bake until set and just golden brown, 12-15 minutes. Allow cookies to cool on tray for 5 minutes, then use metal spatula to transfer to rack to cool completely before making icing.
5. To make vanilla icing: In small bowl, stir together confectioners' sugar, corn syrup, lemon juice and 2 tsp (10 mL) water. Add remaining water 1 tsp (5 mL) at a time until icing is thick but spreadable. Spread icing on half of each cookie.
6. To make chocolate icing: In another small bowl, whisk together confectioners' sugar and cocoa powder. Stir in corn syrup, vanilla extract and 3 tsp (15 mL) water. Add remaining water 1 tsp (5 mL) at a time, stirring to combine, until icing is thick but spreadable. Ice other half of each cookie. Allow icing to set for 30 minutes. Store at room temperature in single layer. Do not stack until icing is hardened.

*Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.

* Recipe courtesy of Ellie Krieger, RD. and CanolaInfo.
Nutritional information:
Calories: 200;   Total Fat: 7g;   Saturated Fat: 1g;   Cholesterol: 17mg;   Total Carbs: 33g;   Fiber: 1g;   Protein: 2g;   Sodium: 110mg;