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Black and Whites Recipe

Ingredients

How to make it

  • Heat over to 350F. Line 3 baking sheets with parchment paper. Whisk flour, salt, baking powder and baking soda in med bowl. Whisk in lemon peel.
  • Beat sugar, butter and shortening in large bowl at med-high speed 3-4 min or until light and fluffy. Add eggs one at a time, beating until blended. At low speed, beat in half of the flour mixture just until blended. Beat in sour cream and 1 tbs vanilla. Beat in remaining flour mixture just until blended.
  • Drop by scant 1/4 cupfuls on baking sheets at least 3 inches apart. Bake 10-14 mins or until edges are just browned and cookies are barely beginning to color. Cool compltely on wire wrack. (Cookies can be made 2 days ahead and stored in an airtight container)
  • Heat cream and corn syrup in small saucepan over med to low heat 1 min or just until warm and blended. Whisk cream mixture and powdered sugar in med bowl until smooth and thick spreadable glaze forms.
  • Place half the icing (about 1 cup) in small bowl; whisk in cocoa and 1/4 tsp vanilla until smooth and spreadable. (If to thick, add more cream, if to thin add more powdered sugar)
  • With small thin spatual, spread about 1 tsp white icing on half of each cookie, trying to keep a line down the center. Spread other side with about 1 tsp chocolate icing. Let stand 2 hours or until icing is set.

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The Cook

fireraven Genesee, PA

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