Black and White Cookies

Black and White cookies are decadent and festive, and a New York specialty. They are super soft and cakey with the perfect slight crisp of icing on the top. Making bite-size versions of black and white cookies are perfect for parties- and for those who have trouble deciding between chocolate and vanilla. These cookies have both!

cookies:
1¼ cups flour
½ tsp baking soda
¼ tsp salt
6 tbsp butter, room temperature
½ cup sugar
1 egg
½ tsp vanilla extract
½ cup low fat buttermilk

icing:
2 cups powdered sugar
1 tbsp plus 1 tsp light corn syrup
2½ tsp fresh lemon juice
¼ tsp vanilla
1 tbsp water, plus more if needed
1 tbsp unsweetened cocoa powder

Preheat oven to 350 degrees. Line baking sheets with aluminum foil and whisk together flour, baking soda, and salt into a bowl.
Beat butter in a large bowl until creamy. Add the sugar and beat until it is pale colored and fluffy, about 2 minutes. Mix in the egg and vanilla until thoroughly combined and fluffy. Mix in the flour in 3 batches, alternating with the buttermilk.
Roll tablespoons of dough into balls and place on the lined sheets about 2 inches apart. Bake the cookies, rotating halfway through for about 10 minutes. Let cool completely before icing.
Whisk powdered sugar, corn syrup, lemon juice, vanilla, and the water in a small bowl until smooth. Add more water if needed to achieve a consistency slightly thicker than honey. Put half of the icing in a separate bowl and add the cocoa powder to one of the halves. Add more water if needed. Spread white icing on one half of the cooled cookies and chocolate icing on the other half and let stand until the icing has set.

Recipe from: Cookies by Martha Stewart