Black and Whites
8 tablespoons unsalted butter
1 cup sugar
1/2 cup whole milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
2 3/4 cups cake flour
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups powdered sugar
3 tablespoons milk
1 teaspoon pure vanilla
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk
Preheat the oven to 350ºF. Line a baking sheet with waxed or parchment paper.
In a mixer, cream the butter. Add the granulated sugar and
beat until fluffy. Add the eggs, milk, and extracts and mix to combine.
In a large bowl, combine the flours, baking powder, and salt
and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend.
Using an ice-cream scoop, scoop the dough onto the prepared
pans. With a spatula, press and spread each cookie into a circle about 5 inches
in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until
golden. Let cool on wire racks.
ICING: In a medium bowl, stir the sugar, milk, and vanilla together until it
forms a smooth icing. Transfer half of the icing to another bowl and stir in the
cocoa powder and milk until smooth. When cool, turn cookies over, so the flat
side faces up. Spread white icing on half of each flat surface, then spread the
other half with chocolate icing. Let set at room temperature for 30 minutes.
Yield: 12 large cookies