It’s about that time again! Halloween is just a couple of weeks away! What are you going to dress up as? I’m going to be in Las Vegas with my parents and my fiancee, so I have to dress up, right? I have a Civil War/late nineteenth century-ish looking dress and cowboy boots, so I think I’m going to go with that look.
Anyway, what better way to celebrate Halloween than with some festive treats? One of my all time favorite cookies is the classic Black and White, but I wanted to make it more appropriate for this sweet holiday. It was a no-brainer as far as I was concerned! I loved the way these looked and my friends and co-workers really loved the taste! I made sure to use almond extract, which gives these cookies a sweet surprise when you bite into them. The icing wasn’t too hard or too soft, and the cookies themselves were like little cakey pillows of cookie heaven! These are a simple, crowd-pleasing way to make a year-round cookie fun for Halloween!
Combine your flour, baking soda, and salt and set aside.
Combine the buttermilk and the almond, mix, and set aside.
Beat together the butter and sugar.
Beat in the egg.
Add the flour and the buttermilk mixture alternatively to the butter mixture, starting and ending with the flour.
Place a little less than 1/4 cup of dough on a greased and/or lined baking sheet and bake at 350 degrees F for 11-13 minutes, until just barely golden and set. Let cool a bit on the baking sheet before removing to another surface to finish cooling.
While the cookies are cooling, make the icing by combining the powdered sugar, corn syrup, vanilla, lemon juice, and water. Don’t worry about the consistency just yet. Place half of the icing in a separate bowl, then add the cocoa powder to one bowl. Add the red and yellow food coloring to the other bowl. Adjust consistencies as necessary. Sorry for the lack of photos! My rechargeable batteries were dying and my camera kept shutting off.
Frost half of the cookie orange first, then frost the other half with the chocolate frosting. Let the frosting set and enjoy! I chilled mine a bit in the fridge and I think that only made them better.
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup well-shaken buttermilk
- ½ teaspoon almond extract
- ⅓ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 large egg
- 1½ cups confectioners sugar
- 1 tablespoon light corn syrup
- 2 teaspoons fresh lemon juice
- ¼ teaspoon vanilla
- 1 to 2 tablespoons water
- ¼ cup unsweetened Dutch-process cocoa powder
- 3 (or more) drops red food coloring
- 3 (or more) drops yellow food coloring
- First, make the cookies. Preheat oven to 350 degrees F. Whisk together the flour, baking soda, and salt in a bowl and set aside. Stir together buttermilk and vanilla in a separate small bowl and set aside.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add the egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
- Scoop a little less than ¼ cup of batter about 2 inches apart onto a greased and/or lined baking sheet. Bake in middle of oven until tops are puffed and a very pale golden color, and cookies spring back when touched, 11-13 minutes. Let cool for a bit on the baking sheet, then move to another surface to finish cooling completely (do NOT frost warm cookies).
- While the cookies cool, make the icings. Carefully beat together the confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ teaspoon at a time, to thin to same consistency as white icing. Drop in 3 drops of red food coloring and 3 drops of yellow food coloring into the white frosting mixture to create orange (or you can use orange food coloring, if that exists).
- To ice the cookies, turn them upside down so you are frosting the flat side. Spread the orange icing over half of the cookie first (I frosted half of all of my cookies with orange, first, in an assembly line manner), then spread chocolate frosting over the other half of the cookies. Let the frosting set and enjoy! I chilled mine in the fridge and I honestly think it gave them a richer, chewier texture that I very much enjoyed.