This Mini Black and White Cookies recipe is smaller than the classic cookie but fresher and tastier than the average store-bought black and white cookie.
1/4-1/2teaspoon(1/4-1/2teaspoon)lemon oil - See notes below
1teaspoon(1teaspoon)vanilla extract
¾cup(180g)buttermilk - or use unflavored Greek yogurt thinned with milk to the consistency of buttermilk
Chocolate Glaze
1ounce(28g)unsweetened chocolate
1ounce(28g)semi-sweet chocolate
2teaspoons(2teaspoons)butter
⅔cup(80g)confectioners' sugar
2tablespoons(2tablespoons)boiling water
2teaspoons(2teaspoons)light corn syrup
½teaspoon(½teaspoon)vanilla extract
Vanilla Glaze
3tablespoons(45g)hot milk
2cups(227g)confectioners' sugar
1tablespoon(1tablespoon)corn syrup
½teaspoon(½teaspoon)vanilla extract
pinchsalt
Instructions
Preheat oven to 400˚F (200˚C). Prepare baking sheets by spraying them with vegetable oil or covering them with parchment paper or a silicone baking sheet.
Sift together 2 cups unbleached all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon table or sea salt.
Use a mixer to beat 1/2 cup unsalted butter, softened until smooth and lemony colored for about 3 minutes. Add 1 cup granulated sugar and continue beating for another minute. Add in 1 large egg and beat until light and fluffy. Stir in 1/4-1/2 teaspoon lemon oil and 1 teaspoon vanilla extract.
Add the flour mixture alternately with the 3/4 cup buttermilk mixing gently until mixed.
Drop by large spoonfuls onto a greased baking pan or sheet lined with parchment or a silicone baking sheet. I use an ice cream dipper (which holds ⅛ cup) to achieve a uniform size. Use ¼ cup for the larger size cookies.
Bake in an oven preheated to 400˚F (200˚C) for 10-12 minutes until lightly browned. (Longer for classic size.) Remove slightly cooled cookies to a cooling rack after 2-3 minutes. Leaving cookies on the pan too long will cause the bottom to absorb moisture and roll into crumbs when removed from the tray. Speaking from experience, this will spoil your icing job.
Make the glaze while the cookies bake. Apply vanilla glaze to one half of the cookie and let it dry before spreading chocolate glaze on the other half for the neatest application. Allow glazed cookies to dry for several hours.
Chocolate Glaze
Microwave 1 ounce unsweetened chocolate, 1 ounce semi-sweet chocolate, and 2 teaspoons butter for 1 minute. Stir to enable complete melting without scorching. Add in 2/3 cup confectioners' sugar, 2 tablespoons boiling water, 2 teaspoons light corn syrup, and 1/2 teaspoon vanilla extract. Beat until smooth. If the glaze gets too thick to spread evenly, add a few drops of boiling water.
Vanllla Glaze
Add 3 tablespoons hot milk to 2 cups confectioners' sugar and stir until smooth. Add 1 tablespoon corn syrup and 1/2 teaspoon vanilla extract, and a pinch salt, stirring again until smooth. If the glaze gets too thick, add a few drops of hot milk.
Notes
Lemon oil can be purchased online, at health food stores, or specialty grocery stores like Central Market or Whole Foods. Leave it out if you wish or use anywhere from a few drops to 1/2 teaspoon depending on your taste for lemon. I like 1/4 teaspoon. Substituting lemon extract gives a different flavor I'm not all that crazy about.