NY Black and White Cookies

In a medium bowl, combine the cake flour, baking soda and salt; set aside

In a mixing bowl with paddle attachment, cream together the unsalted butter and granulated sugar until smooth and creamy.

Add the egg to the butter mixture and mix until fully combined

Alternate adding the flour mixture with the buttermilk and vanilla extract until all ingredients are added and ingredients are fully incorporated

Scoop ¼ cup of batter on the prepared sheet pans leaving about 4 inches in between each cookie so that they don’t bake into each other

Bake the cookies for 10-12 minutes or until they spring back at the touch

While the cookies are cooling, prepare the icing

In a medium bowl combine the powdered sugar, corn syrup, vanilla extract and 3-4 tablespoons of milk and whisk until smooth

Divide the icing in half and save one half for vanilla and prepare the other half whisking together the cocoa powder and black food color (optional) with the icing and add the additional milk if needed

Turn the cookies flat side up and begin icing half of the cookies with the vanilla icing

Once you have completed all the cookies, repeat with the chocolate icing

Allow the cookies to dry for 30 minutes before serving!

Store the cookies in an airtight container for 2-3 days for best flavor!