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Hypnosis Cookies

  • Ready in: 45 minutes
  • Categories: Desserts
  • Submitted by: Kelly Peloza
Hypnosis Cookies

Ingredients

  • For Vanilla dough...
  • 1/3 c. margarine
  • 3/4 c. sugar
  • 1 1/2 Tbs. agave nectar
  • 1/4 c. soy yogurt
  • 1/2 tsp. vanilla extract
  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/16 tsp. salt
  • 2 Tbs. soy milk, plus more as needed
  • For Chocolate Dough...
  • 1/3 c. margarine
  • 3/4 c. sugar
  • 1 1/2 Tbs. agave nectar
  • 1/4 c. soy yogurt
  • 1/2 tsp. vanilla extract
  • 1 2/3 c. flour
  • 1/3 c. cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/16 tsp. salt
  • 2 Tbs. soy milk, plus more as needed

Directions

For Vanilla Dough...
Cream margarine, sugar and agave with an electric mixer or a very strong fork. Add the soy yogurt, vanilla and 2 Tbs. of soy milk. Sift in the flour, baking powder, and salt, a little at a time, mixing as you go. Add more soy milk if dough is too dry and crumbly. Refrigerate for about an hour or up to overnight. Alternatively, you can freeze the dough for about 15 minutes if in a hurry.

For Chocolate Dough...
Cream margarine, sugar and agave with an electric mixer or a very strong fork. Add soy yogurt, vanilla, and 2 Tbs. of soy milk. Sift in the flour, cocoa, baking powder, and salt, a little at a time, mixing as you go.
Add more soy milk if dough is too dry and crumbly.
Refrigerate for about an hour or up to overnight. Alternatively, you can freeze the dough for about 15 minutes if in a hurry.

Making the cookies...
Preheat oven to 350 degrees F. Lightly flour a countertop and rolling pin. On two pieces of parchment, wax paper, or the plastic wrap you chilled your dough in, roll each of the doughs into, roughly, squares with 13-14 inch sides.

Carefully place the chocolate dough atop the vanilla dough and gently roll to help them stick together. Cut the edges perfectly straight. Use the scraps to make marbled cookies!

Begin to roll the dough with the aid of the parchment or plastic wrap (similar to rolling uramaki sushi). When finished rolling, seal any tears in the dough by pinching and smooth out the crease. Roll in the parchment paper or plastic wrap and place in the freezer for about 10 minutes.

Cutting the dough
Unwrap the dough, slice into two smaller logs, then slice both logs of dough into 1/4-1/3-inch rounds with either a sharp serrated knife, thin wire, dental floss, or thread. These methods make for a really clean cut. Place on a cookie sheet lined with one of the sheets of parchment you were using earlier (but NOT if you were using wax paper unless you want melted wax all over your cookie sheet and cookies, and for your house to smell like burning plastic) or misted lightly with oil. Flatten each cookie with your palm.

Bake for 10-12 minutes, checking every so often. Remove from cookie sheet and place on wire rack to cool. Store in an airtight container at room temperature when cool. Hypnotized!

Variations

  • Swirls didn’t come out properly? Practice makes perfect, but you can salvage your cookies by squishing the chocolate and vanilla doughs together to make a tie dye-like pattern!
  • Put cookie sticks in the cut dough before baking for lollipop cookies. Stick a baggie or cellophane over the cookie and tie a ribbon to secure it for adorable cookies and great stocking stuffers.
  • Add 1/2 teaspoon peppermint extract to each dough at the same time as the vanilla extract. Also add a small amount of no-taste red food dye to the vanilla portion of the dough for holiday cookies!
  • Add 1 teaspoon strawberry or other fruit-flavored extract and the corresponding food coloring, if desired, to the vanilla portion of the dough for chocolate-strawberry hypnosis cookies!

Comments (1)

  • AbbyO
    AbbyO
    03 June 2011 at 00:15 |

    Looks so so so yummy! Pleasing to the eyes as well!! Can't wait to make these! I don't have soy yogurt though, what can I substitute that with? THANKS!!!

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