Black and White Cookies

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LOOK TO THE BLACK & WHITE COOKIE

For the cookie batter:

1 cup butter

1 cups sugar

4 whole eggs

½ cup buttermilk

½ cup whole milk

½ teaspoon vanilla extract

¼ teaspoon lemon extract

2 ½ cups cake or pastry flour

2 ½ cups all purpose flour

teaspoon baking powder

teaspoon baking soda

½ teaspoon salt

For the icing:

3 cups confectioners' sugar

1 tablespoons light corn syrup

1 teaspoon fresh lemon juice

¼ teaspoon of vanilla extract

2 to 3 tablespoons warm water

1 to 1 ½ ounces bittersweet chocolate, chopped or morsels

To make the cookie: Use butter or non-stick spray to grease 2 cookie sheets. If they are non-stick cookie sheets, there is no need to grease them. Preheat the oven to 375 degrees. For the cookies, in a medium bowl or stand mixer, cream together the butter and sugar until nice and smooth. Beat in the eggs one at a time. Beat in the buttermilk, milk, vanilla and lemon extract. In a separate bowl, combine the pastry flour, all-purpose flour, baking powder, baking soda and salt. Add the dry ingredients into the cream mixture and mix until well-combined.

Drop in large tablespoons onto the baking sheet, making sure you keep them at least 2 inches apart, since they will spread out during baking. There will be no shrinkage here-these are big cookies. The batter should make approximately 24 large cookies. Bake in the preheated 375 degree oven until the edges turn slightly brown which will take approximately 25 minutes. Remove and place on a rack to cool completely. If you want to serve the cookies at a later date, after you cool them completely, place them in a single layer on some kind of platter into the freezer. When they are frozen at least half way, then you can put them in a freezer bag and they will not stick together.

To make the icing: When you're ready to eat the cookies, thaw to room temperature and make the icing. Place the confectioners' sugar in a bowl. Add the light corn syrup, lemon juice, vanilla and whisk together until smooth, adding the warm water one tablespoon at a time until the mixture is thick and spreads easily. Take half of the icing and put into a double boiler, add the chocolate until it is melted. After cooling the chocolate icing, brush the icing on the cookies with a pastry brush. Coat half of each cookie with the chocolate icing and half with the white.