Black and White Cookies

Black and White Cookies

(I talked about this recipe here)

for the cookies:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg

for the icing:
1 1/2 cups powdered sugar
1 tablespoon light corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1-2 tablespoons water (as needed)
1/4 cup cocoa powder

to make the cookies:
Preheat oven to 350.
Whisk flour, baking soda, and salt together in a bowl.
Stir buttermilk and vanilla together in a cup.
In another bowl, beat butter and sugar with an electric mixer until pale and fluffy - about 3 minutes. Add egg to the butter and sugar, and beat with the mixer to blend.
Mix in flour mixture and buttermilk mixture with the butter and sugar alternately in batches at low speed, beginning and ending with flour mixture. Mix until batter is smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered baking sheet (if you want larger cookies, use 1/2 cup of batter per cookie).
Bake at 350 until cookies are puffed and golden and spring back when touched - 15-17 minutes.
Transfer to a wire rack and cool completely before icing.

to make the icing:
Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth.
Transfer half of the icing to another bowl and stir in cocoa powder, adding more water 1/2 teaspoon at a time as needed, to thin to the same consistency as the white icing.

to ice the cookies:
Turn the cookies flat side up.
Spread white icing over half of each cookie.
Spread chocolate icing over the other half of each cookie.

makes 10 cookies
source: Gourmet