Black and White Cookies

• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted
• butter, room temperature
• 1/2 cup vegetable shortening
• 1 cup plus 3 tablespoons sugar
• 2 large whole eggs, plus 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 1/4 cup heavy cream
• Black and White Icings (recipe follows)
• 1 cup heavy cream
• 3 1/2 cups confectioners sugar, sifted
• 5 tablespoons Dutch-process cocoa powder
• 6 tablespoons boiling water
• (makes enough for about 18 cookies)

1. Preheat the oven to 350F.
2. Line two large baking sheets with parchment paper; set aside.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
5. Add whole eggs and egg yolk, one at a time; beat until combined after each addition.
6. Beat in vanilla.
7. Add the flour mixture in two batches, alternating with the cream.
8. Beat until just combined (do not overmix).
9. Use a 1/4-cup measure to scoop dough 3 inches apart onto prepared sheets.
10. Bake, rotating sheets halfway through, until the edges just begin to turn golden and the centers are cakey and tender, 10 to 12 minutes.
11. Transfer parchment and cookies to a wire rack to cool for 10 minutes.
12. Remove cookies from parchment and let cool completely.
13. On the flat side (bottom) of each cookie, use a small offset spatula to spread chocolate icing over one half of the cookie, creating a line straight down the center.
14. Spread white frosting on the other half.
15. Set cookies aside until icing is set, about 30 minutes.
16. Whisk cream into sugar until smooth.
17. Set aside 1 1/4 cups (for white icing).
18. Combine cocoa with boiling water, and stir until dissolved.
19. Add to remaining sugar mixture; stir to combine (for black icing).
20. Use immediately.
21. One half of the flat side of each cookie is carefully covered with chocolate icing using a small offset spatula; white icing is spread on the other half.

allpurpose, baking powder, baking soda, salt, unsalted, butter, vegetable shortening, sugar, eggs, vanilla, heavy cream, black, heavy cream, confectioners sugar, dutch, boiling water

Taken from www.epicurious.com/recipes/food/views/black-and-white-cookies-390152 (may not work)