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Eagle’s Black and White Cookies

Black and white cookie on blue plate

Black and White Cookies

Makes about 8 large cookies

Active time: 25 minutes      Total Time: 45 minutes

Ingredients

Cookies:

  • 1 1/4 cups cake flour (NOT self-rising)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

Icings:

  • 1 1/2 cups confectioner’s sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder

To make cookies:

  1. Preheat oven to 350°F.
  2. Sift together flour, baking soda, and salt into a bowl. Stir together buttermilk and vanilla in a cup.
  3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  4. Cover 2 baking sheets with parchment paper. Very lightly spray with cooking spray or brush with melted butter. Using ice cream scoop, scoop approximately ¼ cup of batter about 3 inches apart. Four cookies to a baking sheet.
  5. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.
  6. Transfer with a spatula to a rack and cool completely.

 While cookies are cooling, make icings:

  1. Stir together confectioner’s sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
  2. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

 Ice cookies:

When cookies are completely cooled, turn cookies flat sides up, then spread white icing over half of each first. Let set for a little while, then spread chocolate over other half.

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