Black and White Cookies

For the cookies:
In a large bowl, sift the flour and salt.

Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350 F. Line 2 baking trays with parchment paper.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into your preferred cookie sized rounds using a floured cookie cutter. Place them on the prepared baking sheets leaving an inch or two between them. Place tray in the refrigerator for about 15 minutes.

Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

To prepare the icing, whisk powdered sugar, corn syrup, lemon juice, vanilla and half of the water in a small bowl until smooth. Add more water if needed.

Transfer half of the icing to another small bowl. Stir cocoa powder into that bowl to create the brown icing. Thin with water if needed.

Spread white icing on half of each cookie’s flat side and then spread cocoa icing on other half. Let stand until set, about 30 minutes.