This is a very special edition of Sweets With Sabrina – because yesterday, it was her best friend Alyssa’s 16th birthday.
Happy birthday Alyssa!
disclaimer: Sabrina is not as short as she appears in this photo …….
Sabrina is quickly becoming known in her circle of friends as the go-to girl for birthday sweets … which tickles me to no end…. because clearly, the apple didn’t fall far from the tree.
I only wish I could apply that analogy to my mother’s artistic ability… which, judging from the fact that I draw penguins with shoulders (my father will NEVER let me live that down) bypassed me completely and went straight to Sabrina….
Black and White Cookies – adapted from Martha Stewart
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
6 tbs unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 tsp vanilla extract, divided
1/3 cup low-fat buttermilk
2 cups confectioners’ sugar
1 tbs plus 1 tsp light corn syrup
2 1/2 tsp freshly squeezed lemon juice
1 tbs unsweetened cocoa powder
Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 tsp vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk. Begin and end with the flour mixture.
Drop dough onto parchment lined baking sheets using a #30 cookie scoop Chill for at least one hour before baking. When ready to bake, preheat the oven to 350 degrees. Space the cookies at least one inch apart to allow for spreading. Bake until bottoms turn golden, about 10-12 minutes. Transfer to wire racks; let cool completely.
Make Icing: Whisk confectioners’ sugar, corn syrup, lemon juice, remaining 1/4 tsp vanilla, and 1 tbs water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa. If necessary, thin with a little water.
Working on the flat side of cooled cookies, spread white icing on half of each cookie and cocoa icing on other half; let set 30 minutes.