Black & White Cookies

• Cookies
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1/4 teaspoon lemon extract
• 2/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Vanilla Glaze
• 2 cups powdered sugar
• 1 teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons hot water
• Chocolate Glaze
• 4 ounces semi-sweet chocolate
• 3 tablespoons butter
• 1 tablespoon light corn syrup

1. Preheat oven to 350u0b0F.
2. Whisk together flour, baking soda, and salt in a bowl. In a small separate bowl, stir together buttermilk, vanilla, and lemon extract.
3. Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until well combined. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down the sides of the bowl occasionally), beginning and ending with the flour mixture. Mix until smooth.
4. For regular-sized cookies, spoon a large tablespoonful of batter (I used a cookie scoop... best $2 culinary investment you'll ever make) about 2 inches apart on a greased baking sheet. Smooth with a butter knife to flatten until they look like little half-dollar pancakes (is it just me or is this post making anyone else crave pancakes too?). Don't worry if they're not perfect... you're going to flip them upside down, ice them, and then eat the entire batch in one sitting. Bake for 11-13 minutes.
5. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. Start making your glazes!
6. In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon corn syrup, and 2 tablespoons hot water, until smooth.
7. In a separate bowl, melt butter and chocolate in microwave for about one minute. Add the corn syrup and stir until smooth. That's your chocolate gaze.
8. Once the cookies are cooled, face them all bottom side up. Spread half the cookie with vanilla glaze and the other with chocolate glaze. Refrigerate for 20 minutes to set.
9. Helpful Tip: If possible I would store these in the refrigerator. If not, whatever you do, do not stack these cookies on top of each other. The icing softens and the cookies all stick together and get very unattractive.

cookies, flour, baking soda, salt, wellshaken buttermilk, vanilla, lemon extract, unsalted butter, sugar, eggs, vanilla glaze, powdered sugar, light corn syrup, vanilla, water, chocolate glaze, semisweet chocolate, butter, light corn syrup

Taken from www.epicurious.com/recipes/member/views/black-white-cookies-50182840 (may not work)