Black and White Cookies
- 1 1/4 C. flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt (unless using lightly salted butter)
- 1/3 C. milk
- 1 Tbs. lemon juice
- 1/2 tsp. vanilla
- 1/3 C. butter, softened
- 1/2 C. sugar
- 1 egg
- 1 1/2 C. icing sugar (aka: confectioners or powdered sugar)
- 1 Tbs. corn syrup
- 2 tsp. fresh lemon juice
- 1/4 tsp. vanilla
- 2-3 Tbs. water, adjust for desired consistency
- 2 Tbs. cocoa powder
Preheat oven to 350 degrees. Sift together flour, baking soda and salt. In a measuring cup, mix together milk, lemon juice and vanilla, let thicken. You can replace this with buttermilk if you like.
Cream butter and sugar with an electric mixer until light and fluffy, roughly 3 minutes. Add egg and beat well. Mix in flour mixture, alternating with milk, on low speed - to avoid splashing. Mix until smooth.
Spray a cookie sheet with cooking spray to avoid sticking. Ladle out tablespoonfuls of batter at a time onto cookie sheet. Make sure to keep them well spaced, about 2 inches apart.
Bake until puffy, domed and perfectly golden, about 12-14 minutes in the oven. Transfer to a wire rack to finish cooling.
Sift icing sugar, mix with corn syrup, lemon juice, vanilla and initial 2 Tbs. of water. Mix until smooth. Divide glaze in two parts, add cocoa to one batch and 1 Tbs. of water, or enough to make it the same consistency as the vanilla icing. Again, mix until smooth.
Once cookies are COMPLETELY cool, flip over and glaze half of the flat side of the cookie with either icing. Repeat with the alternate icing. Do not chill cookies, let them cool by themselves.Recipe from Get Baked blog.