“Two races of flavor living side by side in harmony…” You can learn a lot from a cookie. Apparently this “cookie,” which is actually cake batter with extra flour to firm it up, has been around for nearly a hundred years. Think of all the social progress that has been made in the past hundred years. My personal favorite is the 1967 civil rights case, Loving vs. Virginia, which ended all race-based legal restrictions on marriage in the United States. Thanks to that case, the lovely little boy pictured above became a blessing in my life. Frosting those cookies side by side wasn’t as easy as if I had used one color. It was a little tricky and the results imperfect. A little added effort and time was needed, but the resulting cookie is more colorful, flavorful and interesting. Yes, I think Jerry was clearly on to something.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon ¼ cups of batter about 2 inches apart onto a buttered large baking sheet.
Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ teaspoon at a time, to thin to same consistency as white icing.
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.