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

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

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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.

Expert Tips

tip 1
Wendy P. Osborne, of Syracuse, New York, won $500 for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.
tip 2
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 Information

200 Calories, 7g Total Fat, 2g Protein, 33g Total Carbohydrate, 26g Sugars

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;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.