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Black & White Cookies

Name: Black & White Cookies
Prep time: 45 min
Total time: 1 h 20 min
Yield: 24
Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix; 1/2 cup buttermilk; 1/4 cup butter or margarine, melted; 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

Prep 45 min
Total 1 hr 20 min
Ingredients 11
Servings 24

Ingredients

Cookie

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup buttermilk
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
2 eggs

Icing

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

Directions

1

Heat oven to 350°F. In large bowl, stir cookie ingredients until soft 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 to cooling racks. Cool completely.
4

Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter uncovered 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 uncovered 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 icings.
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.

Wendy P. Osborne, of Syracuse, New York, won $500 for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.
Use a #67 or medium-sized spring-loaded ice cream scoop to make quick work of dropping the cookie dough. Using a scoop also ensures cookies will be the same size and will bake the same length of time.

Nutrition Facts

Serving Size: 1 Large Cookie

Calories: 200

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 1g

Cholesterol: 30mg; 10%

Sodium: 80mg; 3%

Potassium: 35mg; 1%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 0g; 0%

Sugars: 26g

Protein: 2g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Black & White Cookies