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Black & White Cookies
These irresistible cookies are sure to be your new favorite.
Recommended Servings
Makes about 3 dozen cookies
1½ cups unbleached, all-purpose flour
1½ cups cake flour, not self-rising
1 teaspoon baking soda
1 teaspoon table salt
½ teaspoon lemon zest
1 cup lowfat buttermilk
1 teaspoon pure vanilla extract
¾ cup unsalted butter, melted and cooled to room temperature
1 1/3 cups granulated sugar
2 large eggs
3 cups confectioners’ sugar, sifted
2 tablespoons light corn syrup
¾ teaspoon pure vanilla extract
¼ cup water
½ cup bittersweet chocolate, chopped, melted and cooled to room temperature
In a small bowl, combine the flours, baking soda, salt and zest; reserve. In a measuring cup, combine the buttermilk and vanilla; reserve.
In the bowl of the Cuisinart Hand Stand Mixer, fitted with the flat beaters, add the butter. Mix on Speed 3 until creamy. With the mixer running, gradually add the sugar. Mix until light, about 2 minutes, rising to speed 4 half way through. With the mixer running, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Reduce to Speed 1 and add one third of the dry ingredients. Once almost fully combined, add half of the buttermilk mixture. Repeat with the dry and wet ingredients, ending with the final 1/3 of the dry. Chill dough for at least one hour.
Preheat oven to 350°F.
Using a 2 tablespoon scoop, measure the chilled dough and place on a cookie sheet leaving about 2 inches between each cookie. Bake in preheated oven until edges of the cookies are lightly golden, about 10 to 15 minutes.
While cookies are baking, make the icings. In a small bowl, combine confectioners' sugar, corn syrup, vanilla and water. Using the hand mixer off of the stand, whisk, starting on speed 1 and rising to speed 4, until smooth. Using a small offset spatula, ice half of each cookie.
Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin out the icing. Spread chocolate icing over second half of each cookie. Allow cookies to set before serving.

Servings: Makes about 3 dozen cookies

Nutritional information per serving

Calories 160 (28% from fat) • carb. 27g • pro. 2g • fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg • calc. 12mg • fiber 0g

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