Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon lemon zest
- 1/4 teaspoon almond extract
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 2 cups confectioners' sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Pinch of salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
Instructions:
Preheat the oven to 375F 190C and line baking sheets with parchment paper
In a large bowl, cream together the butter and granulated sugar until light and fluffy
Beat in the eggs, one at a time, and then stir in the vanilla extract
Combine the flour, baking powder, and salt in a separate bowl
Gradually add this dry mixture to the wet mixture and mix well
Divide the batter in half
To one half, add the lemon zest and almond extract
To the other half, add the cocoa powder dissolved in hot water
Mix both halves until well incorporated
Using a scoop, drop scoops of batter onto the prepared baking sheets, leaving space between them for spreading
Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely
For the white icing, whisk together confectioners' sugar, milk, vanilla extract, lemon juice, and a pinch of salt until smooth
For the chocolate icing, melt chocolate chips and vegetable shortening together in a microwave or double boiler
Once the cookies are completely cooled, flip them over so the flat side is facing up
Spread the white icing over half of each cookie's flat side
Allow the white icing to set, then spread the chocolate icing over the other half of each cookie's flat side
Let the cookies sit until the icing is fully set
Enjoy these delicious black and white cookies!
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