Black & White Cookies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup buttermilk

1/4

cup butter or margarine, softened

1

teaspoon grated lemon peel

2

eggs

3

cups powdered sugar

1/4

cup whipping cream

2

tablespoons butter or margarine

1/2

teaspoon vanilla

1/3

cup dark chocolate chips (2 oz)

1

tablespoon whipping cream

• 1 Heat oven to 350°F. In large bowl, stir cookie ingredients until batter-like dough forms.
• 2 With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets.
• 3 Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely.
• 4 Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth.
• 5 In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream on High 1 minute; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing.
• 6 For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature.