Black and Tans

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 7 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup creamy peanut butter
• 2 1/2 tablespoons unsalted butter
• 1 1/2 cups confectioners' sugar, sifted
• 1/4 cup half and half
• 1/4 cup unsweetened Dutch process cocoa such as Periginotti
• 2 1/2 tablespoons unsalted butter
• 1 1/2 cups confectioners' sugar, sifted
• 1/4 cup half and half
• Special equipment: a small offset spatula

1. Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
2. Butter 2 large baking sheets.
3. Whisk together flour, baking soda, and salt in a bowl.
4. Stir together buttermilk and vanilla in a cup.
5. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
6. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
7. Drop rounded teaspoons of batter 1 inch apart onto baking sheets.
8. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total.
9. Transfer to a rack to cool.
10. Mix peanut butter and butter together with a hand mixer.
11. Gradually blend in the sugar and half and half.
12. Blend until fluffy and light.
13. Can be prepared a day or two in advance, tightly wrapped, and refrigerated.
14. Allow to come to room temperature before using.
15. Mix cocoa and butter together with a hand mixer.
16. Gradually blend in the sugar and half and half.
17. Blend until fluffy and light.
18. Can be prepared a day or two in advance, tightly wrapped, and refrigerated.
19. Allow to come to room temperature before using.
20. With offset spatula, spread peanut butter frosting over half of flat side of each cookie.
21. Starting with cookies you iced first, spread chocolate frosting over other half.

flour, baking soda, salt, wellshaken buttermilk, vanilla, unsalted butter, granulated sugar, egg, peanut butter, unsalted butter, sugar, dutch, unsalted butter, sugar

Taken from www.epicurious.com/recipes/food/views/black-and-tans-233822 (may not work)