black and white cookies

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adapted from Martha Stewart

so, these cookies! Seemed so simple, yes! NO! I was a bit frustrated with Martha. Yes, the Martha. Usually I find her recipes to be delightful, simple, everyday. But this dough! I found this dough to be a bit hard to work with, as in it could double for wall paper paste. Good to know ahead of time, right? I know! step 5. completely coat yourself with flour before proceeding with shaping dough-fine- just let me know! That's not asking too much, is it? I forged on, cussing out Martha the entire time...and finally stumbled on the solution...scoop the dough into a small ice cream scoop and ploop it onto the parchment covered cookie sheets. By George, it worked! The result was a rather fetching little cookie that tasted quite lovely. So it was good and bad. These cookies both pissed me off and made me happy. black and white. Ha! I'm just brilliant that way.

1 1/4 cup all purpose flour
1/2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1/3 cup buttermilk
 

icing:
2 cups powdered sugar
1 tablespoon + 1 teaspoon light corn syrup
2 1/2 teaspoon fresh lemon juice
1 tablespoon cocoa powder

Preheat oven to 350F. Line 2 baking sheets with parchment paper. In a bowl, sift together flour, baking soda, and salt - set aside. Using a mixer, cream the butter - about 2 minutes. Add the granulated sugar and beat until fluffy and light, about 2 minutes. Add the egg and 1/2 teaspoon vanilla, mix until combined. Add the flour mixture and buttermilk, alternating in 3 batches, starting and ending with the flour.

Scoop dough gently into a small ice cream scoop and drop onto prepared cookie sheets.

Bake until bottoms turn golden, about 8-10 minutes. Transfer to wire rack and cool.

Icing: whisk powdered sugar, corn syrup, lemon juice, remaining 1/4 t. vanilla, and 1 T water in a small bowl until smooth. Add more water if needed (consistency should be a bit thicker than honey). Transfer half of mixture to another bowl. Stir in cocoa; add water if necessary. Spread white icing on half of each cookie's flattest side and cocoa icing on the other side; allow to set for about 30 minutes. 

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enjoy!