Black and White Cookies

Tags: vegetarian - cookies - dessert
Active Time: 45 minutes
Passive Time: 1 hour + optional overnight rest
Serves: 8

A classic, New York bakery style, cakey, black and white cookie

The day I made them, I though the icing was too lemony. The next day, they were perfect. So I'd recommend making them the day before you need them
After icing sets, individually wrap in plastic wrap and store at room temperature
I may want to consider adding 1 tsp of lemon juice to the cookie batter and only using 1 tsp in the dough, not sure
You can make smaller ones, when I made 8 they were fairly large. Use two trays to bake them, they spread into each other with 8 on one tray
I used “light corn syrup” and it worked

Preheat oven to 350F
Sift together flour, baking soda, and salt
Mix together buttermilk and 1/2 tsp vanilla in a small bowl
Beat butter and sugar using an electric mixer for about 3 minutes, until evenly distributed
Add egg to butter and sugar mixture and beat until blended
Gradually beat in flour mixture one cup at a time and add buttermilk mixture between each cup of flour. Mix until smooth, scraping down sides as necessary
Spoon batter onto parchment lined baking sheets (I made 8 cookies, about 65 g batter each)
Bake on middle rack for 15 - 17 minutes, until golden brown and spring back when touched. Place on a cooling rack and allow to cool completely before icing
To make icing, stir together powdered sugar, corn syrup, lemon juice, 1/4 tsp vanilla, and 1/2 tbsp water in a bowl until smooth. Place half the mixture in another bowl and add cocoa powder and additional 1/2 tbsp water, mix until smooth. Add water as needed to the chocolate one until it's the same consistency as the vanilla one
Turn cooled cookies flat side up (so upside down of how they baked) and frost this flat side - half vanilla and half chocolate. Wrap with cellophane once the icing is hardened and it's best to wait until the next day to eat them, but they can be eaten immediately