HOW TO MAKE BLACK AND WHITE COOKIES RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
• Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
• Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
• Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
• With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

Steps:

• Preheat oven to 375° and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda.  In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter, sugar, and lemon zest together until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.  Add dry ingredients to butter mixture and beat until just combined. Add sour cream and milk and beat until just combined.  Using a large cookie scoop (about ¼ cup) scoop dough onto prepared baking sheets, about 3” apart.  Bake until edges are golden and tops are just set, 12 to 15 minutes. Place cookies on a wire cooling rack to let cool completely.  Meanwhile, make frosting: In a large bowl, combine powdered sugar, corn syrup, 5 tablespoons hot water, and vanilla. Add more hot water, 1 teaspoon at a time until a spreadable consistency is reached. A thicker icing is better than a thin icing for this cookie.  Place about half of the icing into another bowl. Add cocoa powder and 1 tablespoon hot water and mix until combined. Add more hot water 1 teaspoon at a time until a spreadable consistency is reached.  Flip cookie over to the flat side and using an offset spatula, spread vanilla icing on one side of each cookie. Let set until hardened, about 15 minutes.  Spread chocolate icing on the other half of each cookie and let set until hardened, about 15 minutes, before serving.