Black and White Cakies

1. Cream butter and sugar. Add eggs one at a time, making sure to blend completely after each addition.
2. Add milk and extracts.
3. Combine flours, salt, and baking powder (I actually sift the flour for this recipe). Add flour mixture to wet ingredients. Because of the consistency of this cakie, the completed mixture should not be runny like a cake batter, but still smooth and fluffy.
4. Using an ice cream scoop, drop spoonfuls of batter on a buttered/greased cookie sheet. Make sure to butter or grease the cookie sheets before dropping your cookies. If you have parchment paper, you can just line your cookie sheets instead of greasing them.

Once cookies have baked, place on a cooling rack. Once cookies are cooled, it’s icing time!

Icing:

White: place powdered sugar in a bowl. Add water slowly as you try to get the right consistency. Add corn syrup. You want to be able to easily spread the icing with a spoon or pastry brush. Split icing into two bowls (one being heat proof).

Black: over a double boiler, mix constantly until the chocolate is melted. Since you’re working with chocolate, your black half may not be as dark as you like it. Add 1 drop of black food coloring (if you have it) to make your “black” half darker.

Using a pastry brush, paint the black icing on half of each cookie. Once the icing has had a chance to set, ice the other side with the white icing.