2 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 c. granulated sugar
2 lg. eggs
1/2 c. buttermilk
1 lb. confectioners' sugar (4 1/4 cups)
2 Tbsp. light corn syrup
2 Tbsp. whole milk
1/8 tsp. salt
For the chocolate side I used a 3/4 of a bag of nestle chocolate chips and melted them down)
Preheat oven to 350 degrees F.
In a bowl, whisk flour, baking soda and salt. In a larger bowl, with a mixer, beat butter and granulated sugar for 3 min or until fluffy. Beat eggs 1 at a time. With mixer on low add flour mixture and alternate with the buttermilk, beginning and ending with the flour. Drop dough by rounded tablespoonfuls, 2 in. apart onto parchment paper lined cookie sheets. Bake 13-15 min or until golden, rotating halfway through; let cool.
For the icing and mixer on low, beat confectioners' sugar, corn syrup, milk and salt until smooth ( add milk if needed to get that icing consistency). Spread icing on the cookies' flat side. one side with white icing and the other with chocolate. I used milk chocolate and melted it in the microwave for the "Black" part of the cookie. Let set for 30 min.
RECIPE FROM MAY 2014 ISSUE OF GOOD HOUSEKEEPING (We did do some assorted pastel colors as mentioned in the article but mostly chocolate, which I added)