Black and White Cookies

By lindybug

Ingredients

• Cookies:
• 1 cup and 3 Tbsp all purpose flour
• 1 Tbsp cornstarch
• 1/2 tsp baking soda
• 1/2 tsp salt
• 5 Tbsp unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp grated lemon zest
• 1 tsp vanilla extract
• 1/3 cup low fat buttermilk, at room temp.
• Frosting:
• 1 1/2 cups confectioners sugar
• 1 Tbsp light corn syrup
• 1 Tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1-2 Tbsp water
• 1/4 cup unsweetened Dutch process cocoa powder

Details

Servings 2

Preparation

Step 1

1 To prepare cookies, adjust the racks to divide the oven into thirds and preheat oven to 350 degrees. Line 2 baking sheets with parchment or wax paper.

2. Whisk together the flour, cornstarch, baking soda and salt in a medium bowl; set aside.

3. With an electric mixer on med. speed, beat the butter and granulated sugar in a mixing bowl until fluffy. Beat in the egg, lemon zest and vanilla. Add one third of the flour mixture beating until smooth, then beat in half of the buttermilk. Repeat with another one third of the flour mixture and the remaining buttermilk, beat in the rest of the flour mixture.

4. Drop the dough by heaping tablespoons onto the baking sheets, 2" apart, smoothing them to rounds. Bake until golden on the bottoms, about 10 min. Cool completely on a rack.

5. To prepare the frosting, stir together the confectioners sugar, corn syrup, lemon juice, vanilla and 1 Tbsp of the water in a small bowl until smooth.

6. Transfer a scant half of the frosting to another bowl and stir in the cocoa, adding the remaining water, 1/2 Tbsp at a time until it has the same consistency as the white frosting.

7. Turn the cookies flat sides up. Spread the white frosting over one half of each cookie and chocolate frosting over the other half.