Easter Egg "Black & White" Cookies—Easy Springtime Treat!

As a lifelong New Yorker, I've been condition to love Black & White Cookies, They're a local specialty! Not everyone shares my obsession but I think you'll enjoy this pastel twist on the classic treat: Easter Egg "Black & White" Cookies! I chilled the cookie dough before baking so I could mold it into egg shapes (you can always do a little plastic surgery on 'em with a pairing knife once cool), then went with double-vanilla frosting instead of traditional chocolate-vanilla—everyone eats the vanilla half first, right?! To tint the frosting, divide it among small bowls and stir 1 or 2 drops food coloring into each. I think these would be super-cute tucked into a grass filled basket! Here's how you make them...

EASTER EGG BLACK & WHITE COOKIES

(adapted from February ’02 Gourmet)

MAKES: about 1 dozen cookies

FOR THE COOKIES

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1 large egg

1/3 cup well-shaken buttermilk

1 teaspoon vanilla

FOR THE ICING

1 1/2 cups confectioners’ sugar

1 tablespoon light corn syrup

2 teaspoons fresh lemon juice

1/4 teaspoon vanilla

1 tablespoon water

Assorted food coloring, for tinting

1. Make the cookies: Preheat the oven to 350˚. Line a baking sheet with parchment paper; set aside. 

2. Whisk the flour, baking soda and salt in a bowl. Beat the butter and sugar in a mixer on medium-high speed until light and fluffy. Add the egg and beat until combined, scraping down the bowl if needed. Add the flour mixture and buttermilk, alternating, in 5 additions, starting and ending with the flour mixture. Beat in the vanilla. Chill the dough 15 minutes or until easy to shape with your hands. 

3. Roll rounded tablespoonfuls of dough between your hands to form egg shapes. Arrange about 2 inches apart on the prepared baking sheet and bake 9 to 10 minutes or until lightly golden and the cookies spring back when gently pressed. Transfer to wire racks to cool completely. 

4. Make the icing: Whisk the confectioners’ sugar, corn syrup, lemon juice, vanilla and water in a large bowl. Separate into small bowls and tint with assorted food coloring. For each egg: Frost half of the cookie, flat-side down, with 1 color icing; let stand 5 minutes. Frost the remaining half.