Black and white cookies

 
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Black and White Cookies

Ingredients

  • 2 3/4 c. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 c. (1 1/2) sticks butter, softened
  • 1 1/2 c. granulated sugar
  • Zest of 1/2 lemon
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 1/3 c. sour cream
  • 1/4 c. milk

For the frosting

  • 4 1/2 c. powdered sugar
  • 1 1/2 tbsp. corn syrup
  • 6 tbsp. hot water, divided
  • 1/2 tsp. pure vanilla extract
  • 3 tbsp. cocoa powder, preferably dutch process
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Directions

40 minutes
  • 1Preheat oven to 375° and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda.
  • 2In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter, sugar, and lemon zest together until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
  • 3Add dry ingredients to butter mixture and beat until just combined. Add sour cream and milk and beat until just combined.
  • 4Using a large cookie scoop (about ¼ cup) scoop dough onto prepared baking sheets, about 3” apart.
  • 5Bake until edges are golden and tops are just set, 12 to 15 minutes. Place cookies on a wire cooling rack to let cool completely.
  • 6Meanwhile, make frosting: In a large bowl, combine powdered sugar, corn syrup, 5 tablespoons hot water, and vanilla. Add more hot water, 1 teaspoon at a time until a spreadable consistency is reached. A thicker icing is better than a thin icing for this cookie.
  • 7Place about half of the icing into another bowl. Add cocoa powder and 1 tablespoon hot water and mix until combined. Add more hot water 1 teaspoon at a time until a spreadable consistency is reached.
  • 8Flip cookie over to the flat side and using an offset spatula, spread vanilla icing on one side of each cookie. Let set until hardened, about 15 minutes.
  • 9Spread chocolate icing on the other half of each cookie and let set until hardened, about 15 minutes, before serving.
 

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