Ingredients
1 ¼ cup flour
½ tsp baking soda
½ tsp salt, (unless using salted butter)
⅓ cup milk
1 tbsp lemon juice
½ tsp vanilla extract
⅓ cup butter, softened
½ cup sugar
1 egg
1 ½ cup icing sugar, confectioners or powdered sugar
1 tbsp corn syrup
2 tsp lemon juice
¼ tsp vanilla
3 tbsp water, adjust for desired consistency
2 tbsp cocoa powder
Preparation
Preheat oven to 350 degrees F.
In a bowl, sift together the flour, baking soda, and salt.
In a measuring cup, mix together milk, lemon juice, and vanilla extract. Let it curdle.
With an electric mixer, cream the butter and sugar together until light and fluffy.
Add egg and beat well.
Mix in the flour mixture, alternating with the milk mixture, on low speed. Mix until smooth.
Spray a baking sheet with cooking spray and ladle out tablespoonfuls of batter at a time.
Keep them well-spaced for about 2 inches apart.
Bake for 12 to 14 minutes until puffy, domed and perfectly golden.
Transfer to a wire rack to finish cooling.
Sift the icing sugar and mix it with the corn syrup, lemon juice, vanilla and 2 tablespoons of water. Mix until smooth.
Divide glaze into two parts. Add cocoa to one batch and 1 tablespoon of water. Make it the same consistency as the vanilla icing. Mix until smooth.
Once cookies are completely cool, flip over and glaze half of the flat side of the cookie with either icing. Repeat with the alternating icing.
Enjoy your decadent Black and White Cookies with a cup of coffee!
