Black and White Cookies
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup well-shaken buttermilk
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups confectioners sugar
- 1 tablespoon agave nectar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon vanilla
- 1 to 2 tablespoons water
- 1/4 cup unsweetened Dutch-process cocoa powder
Preheat the oven to 350°F.
In a small bowl, whisk together the flour, baking soda and salt. Measure out the buttermilk and stir in the vanilla. Set both aside.
In the bowl of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the egg and beat another minute more. Mix in the flour mixture in two batches, alternating with the buttermilk.
On a parchment paper lined baking tray, drop 1/4 cup of the batter (about a standard sized ice cream scoop), two inches apart. Bake for about 14-16 minutes. Transfer to a wire rack to cool completely.
Make the icing by combining sugar, agave nectar, lemon juice, vanilla and 1 tablespoon of water in a small bowl. Whisk until smooth. Pour half of the icing in another bowl and mix in the cocoa powder. Add the other tablespoon of water to thin the icing until its consistency matches the white icing. Frost the cookies by spreading the white icing on one half and the chocolate on the other, on the flat side of the cookies.