Black and White Cookies

Cookie Ingredients

1 ¼ cups All-Purpose Flour

½ tsp Baking Soda

½ tsp Salt

⅓ cup Buttermilk

½ tsp Vanilla

⅓ cup Unsalted Butter, Softened

½ cup Sugar

1 Egg

Icing Ingredients

1 ½ cups Confectioners Sugar

1 tbsp Light Corn Syrup

2 tsp Lemon Juice

¼ tsp Vanilla

1 tbsp Water

¼ cup Unsweetened Dutch-Process Cocoa Powder

Cookie Preparation

Preheat Oven to 350 Degrees

Place flour, baking soda, and salt in a bowl and whisk together.

Place buttermilk and vanilla in a cup and stir together.

Place butter and sugar in a mixer bowl and beat until pale and fluffy, about 3 minutes.

Add egg to butter and sugar mixture and continue beating until combined.

Add flour mixture and buttermilk alternatively to flour, sugar, and egg mixture and continue mixing at low speed. Mix until smooth.

Spoon 1/4 cup of batter about 2 inches apart onto a buttered baking sheet.

Bake in oven until tops are puffy and pale golden, and cookies spring back when touched with spoon, 12 to 15 minutes.

Remove cookies from oven and use a spatula to move cookies to a rack and chill in refrigerator for 5 to 10 minutes.

Icing Preparation

For vanilla icing combine confectioners sugar, light corn syrup, lemon juice, vanilla, and water in a bowl until smooth.

Transfer half of icing to another bowl and stir in cocoa, adding more water a teaspoon at a time until it is the same consistency as the white icing.

Turn cookies flat side up and spread white icing over half of each cookie and chocolate icing over the other half.