Black and White Cookies


For cookies:
4c cake flour
½ tsp. baking powder
½ tsp. salt
2 sticks unsalted butter, softened
1 ¾ c sugar
2 large eggs, at room temperature
½ tsp. vanilla extract
½ tsp. lemon extract
1 cup milk

For glaze:
2 oz. unsweetened chocolate, chopped fine
¼ c light corn syrup
1/3 c water
5c confectioners’ sugar
½ tsp. vanilla extract
Milk, as needed


Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. In a large bowl combine the flour, baking powder and salt. Whisk to combine, and set aside.
In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Blend in the eggs, vanilla and lemon extract at medium speed until combined. With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in three additions until combined.
Using a ¼ c measuring cup and a spoon, place six ¼ cup mounds of dough a generous 2 inches apart on each baking sheet. With moistened fingers, gently press each mound of dough into a disk 2 ½ inches wide and ¾ inch thick. Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 20 minutes, rotating the pans halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes. Use a wide spatula to transfer the cookies to a wire rack. Repeat with remaining dough, let cookies cool completely before icing.
To make the icing, melt the chocolate in a medium microwave safe bowl; set aside. In a medium saucepan, combine the corn syrup and water and bring to a boil. Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined. Transfer ¾ c of the vanilla icing to the bowl with the melted chocolate and stir to combine. If the mixture is too thick, whisk in a little bit of milk to bring the icing to the same consistency as the white icing.
To glaze the cookies, place the cookies on wire racks set over waxed paper or foil. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half the flat side (bottom) of the cookie. Tilt the cookie and run the spatula around the edge to scrape off excess icing. Allow to harden slightly, about 15 minutes. If the icing begins to thicken, stir in milk 1 teaspoon at a time as needed. Using the offset spatula, spread the chocolate icing over the other half of each cookie, scraping away excess icing from the edge. Allow the glaze to set at least one hour before serving. The cookies can be stored in an airtight container layered between sheets of parchment paper for up to 3 days.