Black and White Cookies


1 3/4 C All-purpose flour
1 tsp baking powder
Pinch of salt
1 C vegetable shortening
1 1/4 C granulated sugar
2 eggs
2 tsp vanilla extract
1/4 C sour cream

5 C confectioner’s sugar
~ 1/3 C whole milk
2 Tbsp light corn syrup
Splash of vanilla extract
3 Tbsp unsweetened cocoa powder
1 tsp lemon extract


  • Preheat oven to 350°F
  • Combine flour, baking powder, and salt
  • In a separate bowl, cream together shortening and sugar
  • Add eggs and vanilla to shortening and sugar mixture and mix well
  • Add sour cream and dry ingredients to shortening and sugar mixture and mix until well combined
  • Scoop 1/4 C of dough for each cookie and  place on a cookie sheet about 3-4 inches apart
  • Bake at 350°F for about 15 minutes
  • Remove from oven and rest on pan about 3 minutes
  • Remove to cooling rack and cool completely before icing

For icing:

  • Combine confectioner’s sugar, 1/3 C whole milk, corn syrup and vanilla
  • Add more milk, a Tbsp at a time, until it reaches a spreadable consistency
  • Separate half of icing into a separate bowl
  • Add cocoa powder and about a Tbsp of whole milk to one bowl and mix until well combined
  • Add lemon extract to the other bowl and mix until well combined
  • Spread white icing on half of each cookie **wait until cookies have completely cooled, also icing should be spread on the flat, bottom part of the cookie, so the finished cookies are served upside down**
  • Wait just a few minutes for white icing to begin to set and then spread the chocolate icing on the other half of each cookie
  • Wait for icing to completely set to eat

These are delicious, traditional, black and white cookies.  They should be stored in an airtight container and eaten within 3 days for best taste.

Makes 1 dozen cookies.

I hope you enjoy them!

God bless!