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.