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Black and White Cookies
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Lemon-infused black and white cookies drizzled with vanilla and chocolate icing for a mouthwatering treat.
Ingredients:
  • 4 cups cake flour
  • 0.75 teaspoon salt
  • 1.75 cups white sugar
  • 1 cup unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 0.5 tablespoon lemon zest
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon lemon extract
  • 1 tablespoon butter
  • 4.5 cups sifted confectioners' sugar
  • 3 tablespoons corn syrup
  • 1 teaspoon clear vanilla extract
  • 1 pinch salt
  • 0.33333334326744 cup water
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons sifted confectioners' sugar
  • 3 ounces semisweet chocolate, chopped
  • 3 ounces bittersweet chocolate, chopped
  • 1 tablespoon corn syrup
  • 1 teaspoon butter
  • 0.25 teaspoon clear vanilla extract
  • 8 drops black food coloring, or as needed
  • 1 tablespoon water, or as needed
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a cookie sheet by lining it with parchment paper.
  • Combine the flour, baking powder, and salt in a medium bowl.
  • In a large bowl, cream together sugar and butter using an electric mixer for 3 minutes. Incorporate eggs and beat for an additional 30 seconds. Add lemon zest, vanilla extract, and lemon extract, then mix well. Gradually add flour and milk in equal parts, mixing thoroughly after each until well combined.
  • Scoop out cookie batter using a 1/4-cup measuring cup onto the lined baking sheet.
  • Bake in the preheated oven for 13 to 15 minutes or until the edges are just beginning to turn golden brown. Then cool the cookies on a wire rack until completely cooled.
  • As the cookies are cooling, gently melt the butter for the vanilla icing in a double boiler over medium heat. Combine with confectioners' sugar, corn syrup, vanilla extract, and salt. Gradually add water until the icing reaches a smooth consistency. Continue heating in the double boiler until the icing drips off the spoon in thick ribbons, about 2 to 4 minutes. Reduce to low heat.
  • Spread a layer of vanilla icing on the golden brown underside of each cooled cookie using a rubber spatula, allowing any extra icing to drip back into the double boiler. Let the cookies cool for 10 minutes before serving.
  • Return the double boiler to medium heat and combine confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring with the remaining vanilla icing. Mix thoroughly, adding water as needed until the icing is smooth. Heat until the icing drips off the back of a spoon in thick ribbons, should take 2 to 4 minutes. Reduce heat to low.
  • Use a rubber spatula to frost the remaining half of the cooled cookies. Allow the cookies to cool for 1 to 2 hours until the icing sets. Serve and enjoy!

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