Black and White Cookies

I had another bake sale fundraiser at the office and tried out Black & White cookies, some call them Tuxedo cookies. I like the cake texture of the cookie a lot, and the fact that the cookie itself is not too sweet. The icing takes care of that!

Preheat oven to 350

Ingredients

Cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

• Icings
• 1 1/2 cups confectioners sugar
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons water
• 1/4 cup unsweetened unsweetened cocoa powder
• I added some Black food coloring as well

Directions

• Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
• Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
• Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.
• Transfer with a metal spatula to a rack and chill in refrigerator or freezer (to cool quickly), about 5 minutes.

You can make the Icing while the cookies chill:

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

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Enjoy!