![black and white cookies black and white cookies](https://images.media-allrecipes.com/userphotos/4570109.jpg)
Set the chocolate icing in a pan of hot water, or in a saucepan over very low heat, to keep it spreadable.ĭip one side of the top of each cookie into the white frosting and put it on a rack to drip and dry. Add the remaining ¼ cup confectioners’ sugar to half of the white icing, and the chopped unsweetened chocolate to the other half. Immediately separate it into two halves, 1 cup each. Remove from the heat, then stir in the yogurt, and 4 cups of the confectioners’ sugar. To make the icing: Melt the butter in a large saucepan over low heat. Let them rest for at least an hour before icing them. When they’re completely cool, seal the cookies in a plastic bag so they stay soft. Cover the pans with a clean dish towel while the cookies finish cooling to keep them soft. Leave 2̋ to 2½̋ between each cookie.īake for 10 to 11 minutes, until there’s a hint of brown at the edges. Flatten each ball to a circle ¼̋ to 3/8̋ thick, about 4½̋ across. Using a muffin scoop, a ¼-cup measure, or an ice cream scoop, drop the dough onto the prepared baking sheets in nice round balls. Add the flour mixture to the wet ingredients alternately with the sour cream, beginning and ending with the flour and adding the sour cream in three additions. Whisk together the flour, baking soda, and baking powder. Beat in the sugar, then the eggs, one at a time, beating well after each addition.
![black and white cookies black and white cookies](https://live.staticflickr.com/1372/4725646877_b6d52ddb10_b.jpg)
To make the cookies: In a large bowl, beat together the butter, shortening, zest, salt, and vanilla. Lightly grease your baking sheets, or line them with parchment the cookies will fill four baking sheets, so you may need to bake in batches.