Black and White Cookies

 

I have a good friend who works in a bakery, and sometimes she brings me home a black and white cookie--so delicious!  I don't often make cookies that require frosting, but when I saw these on the cover of Cook's Country magazine, I knew I'd be trying them out.  So glad I did!

According to the magazine,the traditional B/W cookie is lemon flavored, but they did a vanilla version and I really loved it (because as much as I like chocolate frosting, I don't love lemon/chocolate).  So, here is the recipe

Cook's Country, March 2012, pg 22

Cookies
1 3/4 C. all purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/8 t. salt
10 T. unsalted butter, softened
1 C. sugar
1 lg egg
2 t. vanilla (the good stuff)
1/3 C. sour cream

Glaze (I made half a batch of glaze and it was just enough for a full batch of cookies)

5 C. powdered sugar, sifted
7 T. whole milk (divided)
2 T. corn syrup
1 t. vanilla
1/2 t. salt
3 T. cocoa powder

For the cookies:  Preheat to 350.  In a bowl, sift the dry ingredients together.  In a stand mixer, use the paddle to cream together the butter and sugar until pale and fluffy, the add the egg and vanilla.  Alternate adding some of the dry mix then the sour cream to the mixer.

Use a 1/4 c. measure to make drop cookies (note:  I did not use that big a scoop, I used my regular cookie scoop, which is about 1 1/2 T.) onto a parchment lined cookie sheet.  Bake 15-18 minutes until the edges are lightly golden (turn the cookie sheet around after about 7 minutes).  Cool on a rack.

For the glaze:  In a bowl, whisk the sugar, 6 T. of the milk, corn syrup, vanilla and salt until smooth.  Transfer 1 C. of the mix to another bowl.  In the remaining glaze, add the rest of the milk and the cocoa powder.  Now you have both the vanilla and the chocolate glaze.

To glaze the cookie:  Frost with the vanilla first using an offset spatula to smooth it to the edge.  Place in the fridge or freezer for a few minute to set the glaze, then frost with the chocolate.

I froze some of the leftovers, and while they tasted delicious, the chocolate glaze changed color-so keep that in mind if you are making them in advance.