Black and White Cookies
Makes about 8 big cookies
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1/2 tsp vanilla
1/3 cup softened butter
1/2 cup sugar
* I doubled the frosting ingredients because I made my cookies smaller. Adjust accordingly. I still had some left of both the vanilla and chocolate icing. I will put in freezer and use at another time.
1 1/2 cups powdered sugar
1 Tbsp light corn syrup
2 tsp lemon juice
1/4 tsp vanilla
1 Tbsp water
After making the white icing you transfer half the icing to another bowl and add 1/4 cup cocoa powder and 1 Tbsp of water to make the chocolate icing.
In a medium bowl, add the flour, baking soda and salt and set aside.
In a small dish add the buttermilk and vanilla and set aside.
In a mixing bowl add the sugar and softened butter and mix. Then add the egg and continue to combine. Add some of the flour mixture along with some of the buttermilk mixture and combine. Continue to add more of the flour and buttermilk and end with the flour. Mix with your mixer.
To get the big cookies scoop about 1/4 cup of dough onto a greased baking sheet. About 2 inches apart. You will get about 8 cookies. I used a smaller scoop measuring at 1 1/2 inch and got 17 cookies.
Bake them at 350 degrees for about 12-15 minutes. They will puff up and turn a golden brown. Allow to cool completely before icing.
Icing the cookies
Combine the powdered sugar, light corn syrup, lemon juice and vanilla and 1 Tbsp of water and mix. Add just a little more water if needed but only adding at 1/4 tsp at a time until the desired consistency is reached. Remove half of the white icing to another bowl and add the 1/4 cup of cocoa and a little water at a time to get to the same consistency as the white icing is reached.
I put a little white icing in a pasty bag with a small tip and made a straight line down the middle of the cookie. I next proceeded icing the white half of the cookie. Allow to dry before starting on the chocolate icing. The icing will harden as it sets.