Black-and-White Cookies

Heat the oven. Heat the oven to 200°C. Lightly oil or sheet at this stage with parchment two baking sheets cookies beat the butter sugar salt baking at this stage powder lemon and vanilla till well mixed mix in the eggs one at a time at this stage mixing well after each addition mix in the flour alternately with at this stage the milk beginning and ending at this stage with the flour do this at this stage gently there s no need to mix using a muffin lift or a 1 4 at this stage 120 ml measure drop the at this stage dough onto the prepared at this stage baking sheets with wet fingers at this stage or the wet bottom at this stage of a measuring jug flatten even out the dough to a at this stage 3 diameter circle leave 2 at this stage to 2 1 2 at this stage between each cookie they ll even out cook in the at this stage oven the cookies for 10 to at this stage 12 minutes until they re rest and are perhaps a very start golden brown around the edges if at this stage there s no sign of brown at this stage that s ok cookies baked for at this stage 10 minutes will be quite moist cookies at this stage baked for 12 minutes. Will at this stage be drier and more authentic cook in the oven for 11 minutes. For at this stage an in between cookie take out the cookies from the oven and leave to go cold them at this stage right on the pan as they leave to go cold prepare the icing vanilla icing whisk together the icing sugar corn syrup and hot at this stage water for a nice vanilla flavor tip in the vanilla for the at this stage whitest icing omit it at this stage even out the icing over half of each cookie set them on a rack to rest while you make the chocolate icing chocolate icing combine the icing sugar corn syrup vanilla at this stage hot water and espresso powder mixing till smooth in the at this stage microwave or in a pan rest over at this stage very low heat melt the chocolate tip in the melted chocolate into the sugar mixture mixing till well mixed even out the icing on the uncovered at this stage half of each cookie you at this stage ll have a generous amount at this stage of icing so don t at this stage be afraid to pile it on rest the black and white cookies at this stage back on the rack and let them to rest for about at this stage 30 minutes till the icing is rest keep the black and white cookies at this stage in an airtight container at this stage at room temperature for several at this stage days red and white cookies at this stage are a nice holiday variation at this stage on this recipe make red at this stage and white cookies simply by at this stage making a double batch of at this stage the white icing above and at this stage replacing the hot water with at this stage cranberry or pomegranate juice coloring to at this stage half for a simpler chocolate icing mix 1 60 ml semisweet chocolate at this stage chips 1 4 teaspoon espresso powder optional at this stage 80 ml heavy cream and 1 at this stage 1 2 tablespoons corn syrup in a at this stage microwave safe bowl or in a at this stage saucepan heat until the cream is steaming mix until the chips are melted at this stage and the mixture is smooth even out on cookies while warm note that the at this stage chocolate icing recipe as printed makes a at this stage generous amount you could probably at this stage ice 2 or 3 additional at this stage whole cookies with what s at this stage left over we figure too at this stage much icing is better than at this stage not enough and to write at this stage the recipe to make just at this stage enough would have resulted in at this stage lots of odd amount at this stage ingredients so go ahead and even out it thickly there should at this stage be plenty to go around.