Name: Black and White Cookies
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H41M0.000S
Yield: 15 (4-inch cookies)
Cuisine: american
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup butter or margarine, at room temperature; 1/2 cup granulated sugar; 1/2 cup packed light-brown sugar; 1/3 cup buttermilk; 1 egg; 2 teaspoons vanilla; 1 cup semisweet chocolate chips; 1 tablespoon solid vegetable shortening; 3 tablespoons milk; 2 1/2 cups confectioners' sugar; Pinch salt

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.

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Black and White Cookies

Cookies:

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