Black and White Cookies {with Pistachios} Recipe

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, whisk together 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 butter, granulated sugar, lemon zest and vanilla beans (if using vanilla wait to add) on medium-high speed until pale and fluffy.

4. Mix in eggs one at a time, blending until combined after each addition (and blending in vanilla if using, with second egg).

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

7. Bake in the preheated oven for about 14 to 16 minutes until centers are just set. Allow to cool on baking sheet for several minutes, then transfer to a wire rack. Cool completely.

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

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

10. Store in an airtight container at room temperature.

Vanilla Icing:

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

2. Add additional water to thin as needed ½ teaspoon at a time. It should be a thick glaze so it could spread easily and doesn’t just run off the cookie,

Chocolate Icing:

1. In a microwave-safe bowl, heat 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.