Black and White
oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
To make all the cookies the same size, on each sheet of parchment draw 8 -
2 1/2 inch (6.5 cm) circles, spacing the circles about 3 inches (7.5 cm) apart.
Turn the parchment paper upside down on your baking sheet (so the circles you drew are
large bowl whisk together the flours, baking powder, and salt.
In the bowl
of your electric mixer (or with a hand mixer), beat the butter and sugar until
Add the eggs, one at a time, beating well after each
addition. Beat in the vanilla extract and lemon extract. Scrap down the sides of
your bowl as needed.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and milk (in two additions) beginning
and ending with the flour.
Using a 1/4 cup
(60 ml) measuring cup (or an ice cream scoop), place mounds of batter on the prepared
baking sheet. Then, using an offset spatula or the blade of a knife, spread the
batter into 2 1/2 inch (6.5 cm) rounds, using the template as a guide. Bake the cookies for about 12 - 15 minutes, or until the edges
and bottoms of the cookies are lightly browned and a toothpick inserted in the
center of a cookie comes out clean. Remove from oven and cool on a wire rack.
the confectioners sugar in a large bowl. Gradually stir in the hot water, corn
syrup, and vanilla extract, stirring constantly, until the mixture is thick,
smooth, and of spreading consistency. Add more sugar or water if necessary to
get the right consistency.
Remove about 1/2
cup (120 ml) of the frosting and place it in another heatproof bowl. Add the finely chopped chocolate. Place
the bowl over a saucepan of simmering water until the chocolate has melted and
the frosting is smooth. Remove from heat.
Turn the cookies
so the flat bottoms are facing up. Spoon a scant tablespoon of the white icing
on one half of each cookie. Then, using a small offset spatula or knife, spread the
frosting evenly over half the cookie. Tilt the cookie and run the spatula along
the edge of the cookie to scrape off excess frosting. Place the cookie on a wire
rack. Repeat with the remaining cookies. If the frosting thickens too much, add
a few drops of water.
Once all the
cookies are covered with the white frosting, then cover the bare half of each
cookie with the chocolate frosting. If the chocolate frosting becomes too thick,
reheat over the simmering water until fluid. Add a little hot water to thin the
frosting if necessary.
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