Mini Black and White cookies

Mini Black and White cookies

Ingredients:

ingredients:
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cups cake flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup buttermilk

icing ingredients:
2 cups powdered sugar
3 tablespoons boiling water
1 tablespoon corn syrup
1 tablespoon cocoa powder

Instructions:

Step 1: In a medium bowl whisk together the flour, cake flour, baking powder and salt.

Step 2: In the bowl of an electric mixer, cream the butter and sugar until combined.

Step 3: Add the eggs one at a time, then the vanilla.

Step 4: Alternate the flour mixture with the buttermilk, until just combined.

Step 5: Refrigerate for 15 minutes.

Step 6: Preheat the oven to 350 degrees. Prep baking sheets with silpats or parchment.

Step 7: Use a 1/2 oz scoop to drop balls of dough onto the prepped baking sheets, 2-inches apart.

Step 8: Bake for 8-10 minutes. Let cool on a wire rack.

Step 9: In a small bowl, stir together the powdered sugar, boiling water, and corn syrup. If necessary, add water by the teaspoon to get the right consistency.

Step 10: Divide the icing evenly into two bowls. Into one bowl, stir in the cocoa powder to make the chocolate.

Step 11: Flip the cookies over (rounded side down) and frost one side “white” with vanilla icing, and the other “black,” using the chocolate icing.

Step 12: When the icing is set, the cookies are ready to serve.