Black and White Cookies with Pistachios Recipe

1. Preheat the oven to 375 degrees F.

2. In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated sugar, lemon zest and vanilla beans on medium-high speed until pale and fluffy.

4. Mix in the eggs, one at a time, blending until combined after each addition.

5. With the mixer set on low speed and working in three separate batches, add ⅓ of the flour mixture alternating with ½ of the buttermilk and mixing just until combined after each addition.

6. Drop the dough about 3 tablespoons at a time onto Silpat or parchment paper-lined baking sheets.

7. Bake in the oven for about 14 to 16 minutes until centers are just set.

8. Allow to cool on baking sheet for several minutes, then transfer to a wire rack. Cool completely.

Vanilla Icing:

1. In a mixing bowl, whisk together the powdered sugar, 1 tablespoon of corn syrup, 1½ tablespoon of water, and the vanilla extract.

2. Add additional water to thin as needed ½ teaspoon at a time. It should be a thick glaze.

Chocolate Icing:

1. In a microwave-safe bowl, heat the chocolate chips and butter on 50% power in 30 second increments, stirring after each interval until melted and smooth.

2. Stir in 1 tablespoon corn syrup.

To Assemble:

1. Spread the vanilla icing over half of the flat side of each cookie, then return to wire rack and sprinkle with pistachios. Allow to rest for about 15 minutes until nearly set.

2. Spread the chocolate icing over uncoated halves of cookies, sprinkle with freeze-dried strawberries if using, and allow to rest at room temperature until set.

3. Serve and enjoy!