HALF AND HALF MIXER RECIPES

Steps:

• Add the masa harina, flour, and salt to a mixing bowl and combine well. Add two tablespoons of lard. I usually use my hands to crumble the lard into the mixture. Add 3/4 cup warm water and combine as much as you can with a spoon.
• Dump the mixture onto a work surface and knead until a cohesive dough is formed. If the mixture is dry and not coming together simply add additional splashes of water. If the mixture is wet or sticky simply add a few sprinklings of masa harina.
• Cover with a damp paper towel and let the dough rest for a few minutes as the pan heats up. Note: normally I let dough for flour tortillas rest for 30 minutes but I only let this Half and Half dough rest for 10 minutes and I did not experience any snapback when rolling them out.
• Preheat a dry skillet or comal. I used a tad over medium heat on my stove.
• Pull off a golfball sized chunk of dough and roll it between your hands. Surround the dough ball with plastic (I used a Ziploc sliced in half) and flatten it with a casserole dish. At this point you can optionally roll them out even thinner using a rolling pin.
• Gently peel the plastic off the flattened tortilla and add it to the pre-heated pan. Flip after 10 seconds, then cook each side for 45-60 seconds or until light brown spots are forming on the underside.
• As the tortillas cook you can roll out the next one to expedite the process. Store leftover tortillas in an airtight bag in the fridge. To re-heat, simply add them to a pre-heated, dry skillet and cook until warm.

Steps:

• Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
• In a large bowl, whisk together the flour, baking powder, and baking soda; set aside.
• Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add the sugar, and cocoa powder and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy about 3 minutes.
• Scrape down the sides of the bowl and add the eggs, vanilla. Beat at medium speed until combined, about 30 seconds.
• Scrape down the sides and bottom of the bowl again. With the mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined.
• Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
• Use a #20 Scoop to portion out mounds of dough onto the prepared baking sheets about two inches apart. Using an off-set spatula, gently press each mound of dough into a 3-inch circle. Bake until the edges of the cookies are set and light golden brown, about 12 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
• Cream the butter in a small bowl. Blend in the confectioner's sugar, vanilla, alternately with the 1/3 cup milk. Beat until the consistency is creamy, with no lumps!
•  Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into the fudge frosting
• To the mixing bowl, add 1/3 cup cocoa powder, plus 1-2 Tbsp of additional milk.
• Beat until the cocoa is all mixed in and the frosting is nice and smooth.
• Frost the top of the cookies, half of the cookie should be frosted with the white frosting. Half the cookie should be frosted with the chocolate.