Black and White Cookies

Category: Cookies & Candies


2 cups all-purpose flour
1 cup sugar
1/2 cup shortening or butter-flavor shortening
1/2 cup buttermilk (see note)
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg

1 3/4 cups confectioners' sugar
1 (1-ounce) square unsweetened chocolate


In a mixing bowl, combine flour, sugar, shortening, buttermilk, vanilla, baking powder, baking soda and egg. With mixer at low speed, beat until well blended, scraping bowl occasionally. Preheat oven to 350 degrees. Grease 2 large cookie sheets. Drop dough by 1/4 cupfuls, about 3 inches apart, onto cookie sheets. Using the back of a wet spoon, spread dough into 2-inch circles. Bake cookies 15 to 17 minutes or until edges begin to brown and tops spring back when lightly touched with finger. With spatula, remove cookies to wire racks to cool. When cookies are cool, prepare glazes. For vanilla glaze, measure 1 1/4 cups confectioners' sugar into small bowl. Stir in 5 to 6 teaspoons water, 1 teaspoon at a time, until it is spreading consistency. Turn cookies over so the bottom (flat side) is up. Spread vanilla glaze on half of each cookie bottom. Set aside to let frosting set. For chocolate glaze, melt chocolate in microwave, stirring every 30 seconds, until smooth. In a small bowl, measure 1/2 cup confectioners' sugar. Stir in 1 tablespoon warm water until smooth. Stir in melted chocolate. Stir in a little more confectioners' sugar, 1 teaspoon at a time, until glaze is spreading consistency. (Add a little water if glaze is too thick.) Spread chocolate glaze on the other half of each cookie bottom. Let glazes set at least 1 hour. Store in tightly covered container.

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