Black & White Sugar Cookies

Make a batch of Vanilla Sugar Cookies
1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon clear vanilla
3 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 36 -1 1/4” balls of dough.  

Make a batch of Chocolate Sugar Cookies
1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla
1 cup dark cocoa
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 36 -1 1/4” balls of dough.   Marble cookies by placing  a disc of Vanilla Sugar Cookie on top of a disc of Chocolate Sugar Cookie. Break into half, length-wise and place one half on top of the other. Flatten slightly.  You now have four layers of alternating flavors. Break and stack again. Roll into balls. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.   Bake at 350 degrees for 12+  min. Cool. Drizzle with Chocolate Ganache, or melted Dark Chocolate Hershey bar. Let set. Share!

Chocolate Ganache
2/3 cups whipping cream
1 cup chocolate chips
Heat on low whisking constantly. Cool slightly until ready to use.