You can usually find these distinctive cookies at Jewish bakeries. When you frost them, make sure that you keep the icing in a straight line down the center of the cookie.
Makes eight cookies.
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- ½ cup vegetable shortening
- 1 cup plus 3 tablespoons sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoon vanilla extract
- ¼ cup heavy cream
- 4 cups confectioners’ sugar
- 2 tablespoons plus 2 teaspoons light corn syrup
- ½ teaspoon vanilla extract
- 2 tablespoons Dutch-process cocoa powder
- 2 ½ teaspoons lemon juice
- Preheat oven to 350°.
- Whisk together flour, baking powder, baking soda and salt.
- In the bowl of a stand-mixer beat butter, shortening and sugar on medium speed until light and fluffy (3 minutes). Add eggs and egg yolk one at a time beating between each addition until egg is fully incorporated. Beat in the vanilla. Add the flour mixture in two batches alternating with the cream. Beat until just combined.
- Line two baking sheets with parchment paper. Use a ¼ cup measuring cup to scoop dough onto baking sheet three inches apart. Bake until edges begin to turn golden and the centers are tender (10 – 12 minutes). Transfer parchment and cookies to a wire rack and let cool for 10 minutes. Remove cookies from parchment and let cool completely.
- Prepare chocolate and white icings (see below). On the bottom of each cookie using a small offset spatula spread chocolate icing over half the cookie and white icing over the other half. Let icing set for 30 minutes.
- Whisk sugar, corn syrup, vanilla and 2 tablespoons water until smooth. Add more water until mixture is slightly thicker than honey. Divide the icing in half.
- Stir lemon juice into one half to make white icing and cocoa powder into the other to make chocolate icing. Thin with water, if needed and use immediately.