Black And White Cookies I Food

BLACK AND WHITE COOKIES

Steps:

• Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
• In a large bowl, whisk together the flour, baking powder and salt; set aside.
• Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
• Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
• Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.
• In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.
• Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of the flat underside of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.
• Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it's still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.
• The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.

BLACK AND WHITE COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
• Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
• Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
• Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
• With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

BLACK AND WHITE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, baking powder, and salt together in a medium bowl.
• Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
• Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
• Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
• While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
• Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
• Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
• In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
• Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

NEW YORK CITY BLACK AND WHITE COOKIES

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.

BLACK-AND-WHITES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
• Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
• When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

BLACK AND WHITE COOKIES

Steps:

• Make cookies:
• Preheat oven to 350°F.
• Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
• Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
• Make icings while cookies chill:
• Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
• Ice cookies:
• Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

COPYCAT STARBUCKS BLACK & WHITE COOKIE

Steps:

• Preheat oven to 350. In a food processor or blender, combine chickpeas, applesauce, vanilla, oat flour, coconut flour, cinnamon, baking powder, and milk. Blend until smooth.
• Divide dough into two circular, flat cookie shapes on a parchment paper lined baking sheet. Bake for 12 minutes and let the cookies cool completely before topping each half with the chocolate and vanilla frostings.

BLACK AND WHITE HEART COOKIES

Steps:

• Mix first 3 ingredients; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add flour mixture; mix well. Refrigerate 1 hour.
• Roll out dough to 1/8-inch thickness on lightly floured surface. Cut into heart shapes with 2-inch cookie cutter, rerolling trimmings. Place, 2 inches apart, on parchment paper-covered baking sheets. Refrigerate 30 min.
• Heat oven to 350°F. Bake cookies 10 min. or until edges are lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
• Dip 1 side of each cookie in chocolate. Return to racks; let stand until chocolate is firm.

BLACK AND WHITE COOKIES

Steps:

• Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
• Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.
• Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.
• Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.
• Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.
• For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.
• Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.

BLACK AND WHITE COOKIES

Steps:

• Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
• Whisk flour, baking powder and salt together in a bowl.
• In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
• Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
• Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
• Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
• When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
• Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F and position your baking rack in the middle of the oven.
• In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and fluffy (important don't skimp on the time here) then add in the eggs one at a time until fully combined.
• In a small bowl whisk together the flour, baking soda and salt and in a measuring cup mix your buttermilk and vanilla.
• To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
• Using a silpat or a buttered baking sheet scoop 1/4 cups of batter (an ice cream scoop is the perfect size here) and give them 2 inches of space between the batter then bake them for 15-17 minutes until they spring back.
• To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth then use two bowls to put half into each and add cocoa powder to one and add water until the consistency is the same as the vanilla side again (using teaspoons of water).
• To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings, icing the vanilla on all the cookies first then coming back later after the vanilla has hardened and adding chocolate to them all so you avoid a lot of the colors mixing.

LOW-FAT BLACK AND WHITE COOKIES

Steps:

• COOKIE: Preheat oven to 375°F.
• Line a baking sheet with parchment paper.
• Set applesauce in a fine sieve to drain while you prepare the other ingredients.
• In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
• Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
• Bake for 10 minutes, until set but not browned.
• Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
• ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
• Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350 degrees F and prepare two sheet pans with parchment paper
• In a medium bowl, combine the cake flour, baking soda and salt; set aside
• In a mixing bowl with paddle attachment, cream together the unsalted butter and granulated sugar until smooth and creamy
• Add the egg to the butter mixture and mix until fully combined
• Alternate adding the flour mixture with the buttermilk and vanilla extract until all ingredients are added and ingredients are fully incorporated
• Scoop ¼ cup of batter on the prepared sheet pans leaving about 4 inches in between each cookie so that they don't bake into each other
• Bake the cookies for 10-12 minutes or until they spring back at the touch
• While the cookies are cooling, prepare the icing
• In a medium bowl combine the powdered sugar, corn syrup, vanilla extract and 3-4 tablespoons of milk and whisk until smooth
• Divide the icing in half and save one half for vanilla and prepare the other half whisking together the cocoa powder and black food color (optional) with the icing and add the additional milk if needed
• Turn the cookies flat side up and begin icing half of the cookies with the vanilla icing
• Once you have completed all the cookies, repeat with the chocolate icing
• Allow the cookies to dry for 30 minutes before serving!
• Store the cookies in an airtight container for 2-3 days for best flavor!
• Enjoy!

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a mixer bowl, whisk together the eggs and sugar until smooth, slowly add the milk until combined, followed by the melted butter, vanilla and lemon extract. In 3 batches, add the flour mixture into the bowl. Once combined, cover and refrigerate for 2 hours to chill the dough.
• On a parchment lined baking sheet drop 2 inch scoops of the batter. Bake for 12 to 15 minutes until the edges are just slightly golden.
• To make the white toppings: In a bowl, combine powdered sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Use this mixture to ice 1/2 of the cookie and then let the icing cool and set.
• To make the chocolate toppings: Add melted chocolate to remaining white icing and whisk until smooth. If its too thick, add another tbsp of corn syrup to thin. Ice the other 1/2 of the cookie and let the icing set again before eating.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

BLACK AND WHITE COOKIES

Steps:

• Pastry:.
• Mix the flour and baking powder and sieve onto a pastry board.
• Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
• Draw in some flour from the sides of the well and mix together to form a thickish paste.
• Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
• Cover this mixture with more flour.
• Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
• If the mixture is sticky, refrigerate until firm.
• Cut the pastry into two halves.
• Combine the cocoa, sugar and milk.
• Add to one of the pastry halves and knead until blended.
• Pinwheel Pattern:.
• Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
• Brush 1 layer with egg white.
• Place 2nd layer on top.
• Brush this layer with egg white.
• Roll up like a swiss roll.
• Chequered Pattern:.
• Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
• Cut into 5 strips of 3/8 inch or 1 cm thickness.
• Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
• Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
• Wrap the whole in a thin layer of pastry.
• Easy Pattern:.
• Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
• Brush with egg white.
• Roll our the other half into an oblong and wrap around the roll.
• Refrigerate the rolls until the are stiff.
• Cut into same sized slices of about 1/4 inch thickness.
• Preheat oven to 350°F.
• Bake on a greased cookie sheet for 10 to 15 minutes.

BLACK-AND-WHITE-AND-GREEN COOKIES

Steps:

• Whisk baking powder, 2½ cups flour, and 1½ tsp. salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about ¼" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps.
• Hold a bench scraper or straightedge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you're just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar.
• Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10-12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely.
• Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 Tbsp. warm water and stir until smooth and glossy.
• Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 tsp. glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours.
• Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.

BLACK AND WHITE COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

MINI BLACK AND WHITE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
• In a large bowl, cream together the butter and granulated sugar with an electric hand mixer on medium-low speed until light and fluffy, 3-4 minutes, increasing to medium speed if necessary. Scrape down the sides of the bowl, then add the egg and vanilla and mix until combined, 1-2 minutes. Add half (2 tablespoons plus 2 teaspoons) of the sour cream and mix until combined.
• In a medium bowl, whisk together the all-purpose and cake flours, baking powder, baking soda, and salt.
• Alternate adding half of the flour mixture and the remaining sour cream to the butter mixture, beginning and ending with the flour and beating on low speed between each addition until just incorporated.
• Using a rounded tablespoon or level #40 cookie scoop, scoop the cookies onto the prepared baking sheets, spacing about 1 inch apart. Dip your fingers in water or lightly spray with nonstick spray and gently flatten the tops of the cookies (this will help prevent them from doming while baking).
• Bake the cookies for 8-10 minutes, until light golden brown around the edges. Remove from the oven and let cool completely.
• While the cookies cool, make the icings: In a medium bowl, stir together the powdered sugar, corn syrup, lemon juice, vanilla, and milk until smooth.
• Transfer half of the icing to a separate medium bowl and stir in the cocoa powder until smooth. Add water, ½ teaspoon at a time, until the chocolate icing has the same consistency as the white icing.
• Once cookies have cooled completely, flip them over so the flat bottoms are facing up. Using an offset spatula or flat knife, spread a thin layer of white icing over half of a cookie and a thin layer of chocolate icing over the other half. Place on a wire rack, icing side up, and repeat with the remaining cookies. Let the icing set for at least 15 minutes before serving.
• Enjoy!

BLACK AND WHITE COOKIES

Steps:

• Preheat oven and prepare baking sheets: Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper and set aside.
• Cool the cookies: Remove the pans from the oven and place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies onto the racks to cool completely before icing.