Family Favorite: Almond Black and White Cougkie

by Connor Weller May 7, 2025

Summer tends to turn even the most enthusiastic bakers away from ovens, but my partner’s family solved this decades ago with a go-to cookie recipe that’s become their seasonal classic. While they love baking year-round, these cookies are made for the hottest days: refreshing, fuss-free, and balanced in sweetness. They capture everything you want in a summer treat—simple, quick, and perfectly delicious.

The real beauty of these cookies lies in their effortless preparation and light flavors. They rely on pantry staples and come together without complicated steps or long wait times. Best of all, they avoid overwhelming your palate or leaving you with a sugar rush, making them the ideal companion for a glass of lemonade on the porch or a picnic with friends.

Takes just minutes to mix and shape.
Offers a refreshing almond twist.
Sweet without being overpowering.
Loved by kids and adults alike.

The traditional recipe at my partner’s house calls for these cookies to be crescent-shaped and half-dipped in chocolate. While that version is delicious, I’ve decided to switch things up by shaping them into the iconic WSU Cougkie. Additionally, I've also included the measurement for almond extract in case you dont have ground almonds on hand. This dough is quite versatile, so feel free to get creative and try out different shapes!

Ingredients:

1 1/2 cups powdered sugar
3/4 cup butter, softened
2 egg yolks
1 1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 cup ground almonds -or- 1 tsp almond extract
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup semisweet chocolate chips(resist the urge to snack on these while baking)
1 cup heavy whipping cream

Start with the icing, this will give it the maximum time to cool while you work on the cookies. Or dont, it's your adventure.

four WSU shaped cookies sit on a sheet of parchment paper, in various stages of being iced with chocolate ganache.

Icing:

There are many factors to consider when making ganache. I’ll be the first to admit there’s still plenty for me to learn. That said, Sally’s Baking has an excellent guide for making and troubleshooting ganache that’s truly invaluable.

Place the chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over medium heat until it begins to gently simmer—do not allow it to come to a rapid boil, as that will be too hot. Pour the hot cream over the chocolate and let it sit for 2–3 minutes, allowing the chocolate to soften.
Using a silicone spatula, gently stir until everything is fully combined and the chocolate has completely melted. If the chocolate isn’t melting, avoid microwaving it. See troubleshooting guide above for tips!
Ganache can be used right away as a drizzle, or you can let it sit at room temperature to cool and thicken. It will be completely cooled within about 2 hours. If you’re short on time, you can speed up the process by refrigerating it, but keep in mind that the ganache may not cool evenly. To keep it smooth and consistent, stir it a few times while it sets in the fridge.
Allow the ganache to cool completely until it thickens. Once it reaches the right consistency, you can pipe the ganache with a piping tip to create the WSU logo pattern. I wait for it to have a smooth, frosting consistency, then use a piping bag with a small tip (or a ziploc bag with the corner cut works in a pinch).

Instructions:

Preheat oven to 325
In a large bowl combine 1 1/2 cups powdered sugar, and 3/4 cup of butter. Beat at medium speed until creamy
Mix in 2 egg yolks, 1 1/2 teaspoon vanilla, continue to beat until well blended.
At low speed add in dry ingredients: 2 cups of all purpose flower, 1/2 cup ground almonds, 1 teaspoon cream of tartar, 1 teaspoon baking soda. Continue beating until well mixed.
Divide the dough into 1 inch balls, then roll them flat until they are about 1/3 (1cm) thick and 4 inches in diameter.
Cut out your Cougkies! I went with the classic Cougkie cutter, but I would advise doubling the dough for the XD Cougkies.
Place your cookies on baking trays and bake for 8-10 minutes. Note these cookies will not brown, so paying attention to timing is important. I prefer my cookies soft and chewy, so I pulled them right at 8 minutes and let them set on the baking trays.
Let the cookies cool completely before decorating.

I hope you enjoy making and tasting this recipe as much as I enjoyed putting it together for you. Whether you're trying it for the first time or adding your own twist, I'm confident these cookies will bring a burst of flavor to your table. Happy baking, and let me know how it turns out for you! Go Cougs!