Black and Whites
|Sugar||3⁄4 Cup (12 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Cake flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Black and white frosting||1 Tablespoon|
1. Preheat oven to 350°F. Separate egg. Place white in a small bowl and beat with an electric mixer on high speed until soft peaks form. Gradually add 1/4 cup sugar, bearing until stiff peaks form when beaters are raised.
2. In a large bowl, with same beaters, beat remaining 1/2 cup sugar, melted butter, egg yolk, and vanilla with electric mixer on medium speed until well blended. Beat in buttermilk. Add cake flour mixed with baking powder, baking soda, and salt and beat until a stiff batter forms. With a wire whisk, gently fold in beaten egg white.
3. Drop by heaping measuring tablespoonfuls 3 inches apart onto lightly greased cookie sheets. Bake 18 to 20 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks to cool completely.
4. Meanwhile prepare frosting. Frost half of bottom flat surface of cooled cookies with white frosting and half with chocolate frosting. Set aside until surface of frosting has dried, at least 1 hour. Store between layers of wax paper in a tightly covered container.