- 5
Ingredients
- FOR COOKIES:
- 1 1/4 cups all purpose flour
- 1/2 teas baking soda
- 1/2 teas salt
- 1/3 cup well shaken buttermilk
- 1/2 teas vanilla
- 7 tblsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- FOR ICINGS:
- 2 3/4 cups confectioners' sugar
- 2 tblsp light corn syrup
- 2 teas fresh lemon juice
- 1/2 teas vanilla
- 4 to 6 tblsp water
- 1/4 cup unsweetened dutch process cocoa powder
Preparation
Step 1
MAKE COOKIES:
Put oven racks in upper and lower thirds of oven and preheat oven to 350. Butter 2 large baking sheets.
Whisk toether flour, baking soda, and slat in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium high speed until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour jmixture and buttermmilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching positions of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
FOR ICING:
Stir together confectioner's sugar, corn syrup, lemon juice, vanilla, and 2 tblsp water ina small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teas at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teas at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
ICE COOKIES:
With offset spatula, spread white icing over half of flat side, the bottom, of each cookies. Starting with cookies you iced first, spread chocolate icing over other half.
NOTES:
for the most uniform rounds, use a pastry bag with a 1/2 inch tip and pipe out the dough.
Once the icing is dry the cookies deep layered between sheets of wax paper or parchmnet, in an airtight container at room temperture for up to 4 days.