Black and White Cookie

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 1/2 cups Cake flour
  • 1 3/4 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1 1/4 cups Milk

Found on createdby-diane.com

Ingredients

• 1 cup butter (room temperature)
• 1¾ cup sugar
• 4 eggs
• 1¼ cups milk
• 2 teaspoons vanilla extract
• 2½ cups cake flour
• 2½ cups all purpose flour
• 1 teaspoon baking powder
• 2 cups powdered sugar
• 2-3 tablespoons hot water
• 1 tablespoon corn syrup
• 1 teaspoon clear vanilla extract
• 2 cups powdered sugar
• 1 tablespoon unsweetened cocoa
• ¼ cup melted chocolate (60% cacao)
• 2 tablespoons hot water
• 1 tablespoon corn syrup

Directions

• Beat butter with sugar until smooth and fluffy.
• Mix in eggs one at a time.
• Add in milk and vanilla and mix until completely blended.
• Blend in flours and baking powder.
• Pour ½ cup batter for each cookie onto parchment lined baking sheet and spread to 5 inch round with small offset spatula.
• Bake for 15 minutes at 375 degrees.
• Dont brown cookies.
• Allow cookies to cool on baking sheet completely. They will not transfer easily, they are a cake like cookie.
• Mix all ingredients together until they are smooth and creamy.
• If you mix this before the cookies are ready to be iced, lay plastic wrap over icing allowing it to touch icing, so the icing doesnt crust and get hard.
• Spread half the cookie with icing, drip a line down the middle to separate the cookie in half.
• Smooth the icing and allow the excess to drip off and add the chocolate icing after 5 minutes so it has time to set up and not mix with the chocolate icing.
• Mix all ingredients together until smooth.
• Add more water a ¼ teaspoon at a time as needed to achieve the consistency you can spread easily.
• Apply the icing with a small offset spatula and smooth over half the cookie.