"Black and Orange" Halloween Cookies
Serves: 8 cookies
  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/10/16/black-and-orange-halloween-cookies/