Black and White Cookies

My youngest insisted that we make these, a signature New York City confection, after we held an event at our house that he always associates with these cookies. That is because the woman who usually hosts it, and co-hosted with us this year because of the need to have an outdoor space because of COVID and the rising number of cases amongst the vaccinated. Parenthetically, the only unvaccinated people we would consider dining with are those that are under twelve--the risk is just too high to be more flexible. Thses are a very good version of this classic cookie--even though I myself do not much care for them! Vanilla Fondant Icing Ingredients: 200 g confectioners sugar, sifted 1 tsp vanilla extract 30 g light corn syrup As needed water Chocolate Fondant Icing Ingredients: 200 g confectioners sugar, sifted ½ tsp vanilla extract 35 g light corn syrup 30 g black onyx cocoa powder As needed water Black and White Cookie Ingredients: 125 g all-purpose flour 125 g cake flour ½ tsp baking soda ¾ tsp baking powder 1 tsp kosher salt 60 g sour cream 60 g whole milk ½ tsp lemon extract 1 tsp vanilla extract 30 g honey 113 g (1 stick) unsalted butter, softened 130 g brown sugar 2 eggs, room temperature Reserved vanilla icing Reserved chocolate icing Method Serves: 6-8 Vanilla Fondant Icing Method: Combine the sugar, vanilla, and corn syrup in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth. Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use. Chocolate Fondant Icing Method: Combine the sugar, vanilla, corn syrup, and cocoa powder in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth. Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use. Black and White Cookie Method: Preheat the oven to 350 °F. Prepare two sheet trays with silicone baking mats. Sift together the flours, baking powder, and salt into a bowl. In a separate bowl, combine the sour cream, milk, lemon extract, vanilla extract, and honey. Whisk well to combine. In the bowl of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the mixture together until well combined, light, and fluffy, about 4-5 minutes. Add one egg and mix until incorporated. Add the other egg and once again, mix until well combined. Scrape down the sides of the bowl. Alternate adding about ⅓ of the dry ingredients and wet ingredients, mixing well in between additions. Using a 4 oz ice cream scoop, add the batter to the prepared baking sheets. Make sure to leave 2 inches of space between each mound of batter. Bake for 12-15 minutes or until fully baked and lightly golden brown. Remove the cookies from the oven and allow them to cool on the sheet tray until completely cooled, about 30 minutes. Using a long offset spatula, add icing to one side of the cookies with the vanilla icing. Allow the icing to set, about 30 minutes. Make sure to ice the flat-side of each cookie. Using another offset spatula, ice the remaining half of the cookies with the chocolate icing. Allow the cookies to set completely, about 1-2 hours.