Black and White Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Corn syrup, light
  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened Dutch-process
  • 1/2 cup Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Vanilla

• Dairy

  • 1/3 cup Butter, unsalted
  • 1/3 cup Buttermilk

• Liquids

  • 1 tbsp Water

Found on dinnerthendessert.com

Description

Directions

• Preheat oven to 350°F and position your baking rack in the middle of the oven.
• In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and fluffy (important dont skimp on the time here).
• Add in the egg until fully combined.
• In a small bowl whisk together the flour, baking soda and salt.
• In a measuring cup add your buttermilk and stir in the vanilla.
• To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
• Using a silpat or a buttered baking sheet scoop 1/4 cups of batter (an ice cream scoop is the perfect size here) and give them 2 inches of space between the batter.
• Bake for 15-17 minutes or until the tops are golden brown and puffed up in the center, but if you touch them they spring back (kind of like a cake).
• Either let them cool on your cookie sheet completely or transfer to a cooling rack before adding the icing as a warm cookie will melt the icing.
• To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
• Put half the icing into a second bowl and add in the cocoa powder and add small spoonfuls of water until it just resembles the same consistency as the vanilla icing (since the cocoa powder will have thickened the mixture).
• To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings.
• I like to put vanilla on all the cookies first then come back and add chocolate to them all so you avoid a lot of the colors mixing.