Black and White Cookies

Cookies

1 cup all purpose flour
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract

Frostings

2 cups confectioners' sugar
At least 3 tablespoons boiling water
1 ounce unsweetened chocolate, chopped
At least 1 tablespoon light corn syrup

Preheat oven to 350 Degrees F. Grease 2 cookie sheets.

Combine the flours, baking powder, salt, and lemon zest in a small bowl and set
aside.

Beat the eggs and granulated sugar in a medium size mixing bowl until smoothly
blended. Mix in the milk, melted butter, and vanilla. Slowly add the flour
mixture, blending into a soft dough.

Using a 2 ounce (1/4 cup) scoop, drop cookies 2 1/2 inches apart onto the
prepared sheets. Bake for about 15 minutes, until the tops feel firm to the touch. Remove the cookies to wire racks and allow to cool to room temperature before frosting.

For the frostings, place the confectioners' sugar in a bowl. Add 3 tablespoons boiling water and whisk to a thick, smooth, and spreadable consistency. Remove
and reserve 1/3 cup of the frosting; use the remainder to frost half of each cookie. If the frosting becomes too thick, add drops of boiling water until it
is again spreadable.

Melt the chocolate in small bowl over simmering water or in a microwave oven at
50 percent power for 1 to 4 minutes, checking every 30 seconds. Stir in 1 tablespoon corn syrup. Add the reserved 1/3 cup white frosting and stir to a spreadable consistency. Spread the bare half of each cookie with the chocolate frosting. If it becomes too thick, thin the frosting with additional drops of corn syrup. Set the cookies aside until the frostings set.

Yield: 10 cookies

Recipe from "The Neighborhood BakeShop" by Jill Van Cleave.