WHAT IS A BLACK AND WHITE COOKIE RECIPES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and salt in medium bowl.
• In small bowl or cup, mix together buttermilk and vanilla.
• Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's 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 in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
• Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
• Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
• Place on a cooling rack, and allow to cool completely before icing.
• Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
• Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
• Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.

Steps:

• Cut 10 tablespoons of the unsalted butter into 10 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 large eggs on the counter. Measure out 2 tablespoons of the whole milk. Let the butter, eggs, and milk sit at room temperature until the butter is softened, about 30 minutes.
• Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 3 baking sheets (or as many as you have) with parchment paper.
• Place 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl, and whisk until combined.
• Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating until the first egg is fully incorporated before adding the next. Add 1 teaspoon vanilla extract and 1/2 teaspoon lemon extract if using, and beat until combined, about 1 minute. Add the flour mixture, room-temperature whole milk, and 1/4 cup sour cream, and beat until just combined, about 30 seconds. Using a 2-ounce cookie scoop or 1/4-cup measuring cup, portion the dough onto the baking sheets about 3 inches apart, 4 to 5 per baking sheet.
• Place the first two baking sheets in the oven and bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until light golden-brown on the bottom, about 7 minutes more. Let the cookies cool on baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to a wire rack, placing them upside-down. Let cool completely, 20 to 30 minutes. Meanwhile, bake the remaining cookies.
• Place the remaining 6 tablespoons unsalted butter and remaining 3 tablespoons whole milk in a small saucepan over medium heat. Heat, stirring occasionally, until the butter is melted, 1 to 2 minutes. Remove the saucepan from the heat. Add 3 cups powdered sugar and whisk until smooth.
• Using a spoon and small offset spatula to frost one half of the flat side of each cookie with the white icing (1 tablespoon per cookie): Spoon the icing onto the cookie and use the offset spatula to spread it. Whisk more milk into the icing a teaspoon at a time if the icing becomes too thick, or whisk in more powdered sugar a tablespoon at a time if it becomes too thin. Return the cookies to the rack.
• Add 2 tablespoons Dutch processed or black cocoa powder into the remaining icing. If the icing is too thick, whisk in more milk a teaspoon at a time as needed. Frost the other half of each cookie with the black icing. Return the cookies to the rack and let sit until the icing sets, 1 to 2 hours.