Black and White Cookies

We think these cakelike cookies have excellent karma; eating them will en-
sure that you have a great day. You can make the cookies ahead: If you wrap
them well and unfrosted, they can be frozen for up to a month. Ice them the 
day you want to serve them. (We have included instructions for both 5-inch 
cookies and 2 1 ⁄ 2 - inch cookies.) 
Cookie Batter 
1 stick plus 2 tablespoons unsalted butter, at room temperature 
3/4  cup plus 2 tablespoons granulated sugar 
2 large eggs, at room temperature 
2 teaspoons vanilla extract 
1/2  teaspoon fi ne salt 
1/2  teaspoon baking soda 
1  1/4  cups unbleached  all-purpose fl our 
1/2  cup plain  low-fat yogurt or reduced-fat sour cream 
1/2  cup white whole-wheat fl our, such as King Arthur 
White Frosting 
1  1/2  cups confectioners’ sugar 
3 pinches of salt 
2 tablespoons hot water 
1 tablespoon honey 
Black Frosting 
3/4  cup confectioners’ sugar 
1/4  cup unsweetened cocoa powder, preferably dark cocoa or Dutch  
pro cess 
Pinch of salt 
2  1/2  tablespoons hot water 
2 tablespoons honey 
1. Make the cookie bases: Arrange the racks in the upper and lower thirds 
of the oven and preheat the oven to 350°F. Line 2 large baking sheets with 
parchment paper or silicone sheets. 
2. Cream the butter and sugar in the bowl of an electric mixer at high speed 
until fluffy, about 5 minutes. Add the eggs, one at a time, beating well until
blended. Add the vanilla, salt, and baking soda and mix at low speed. Add 
the  all- purpose flour and mix at low until almost blended. Mix in the yogurt 
and the whole-wheat flour until incorporated. 
3. For large cookies: Use a  1 ⁄ 4 -cup-capacity ice-cream scoop (regular-size scoop) 
with a release lever to drop the batter in 6 mounds on each baking sheet (or 
2 heaping tablespoons for each cookie); top off the mounds with any extra bat-
ter. Bake for 11 minutes and quickly switch and rotate the pans and bake for 4 
to 5 minutes more, until golden and springy to the touch. For 2 1 ⁄ 2 - inch cook-
ies: Drop the batter in 12 mounds, 1 heaping tablespoon each, on both baking 
sheets; top off the mounds with any remaining batter. Bake for 7 minutes and 
quickly switch and rotate the pan and bake for about 7 minutes more. Trans-
fer the baking sheets to racks and let the cookies cool completely. 
4. Meanwhile, make the frostings. For the white frosting: Combine the con-
fectioners’ sugar and salt in a small bowl. Add the water and honey and stir 
with a fork until smooth. For the black frosting: Combine the confectioners’ 
sugar, cocoa, and salt in a small bowl and stir with a fork to mix. Add the 
water and honey and stir until smooth. (The icings should be thick enough 
to spread; if they are at all runny, add more confectioners’ sugar, a little at a 
time, to thicken to the desired consistency.) 
5. Spreading a generous tablespoon of white frosting on one half of the fl at 
side of each large cookie (use  1 ⁄ 2  tablespoon of frosting for each side of the 
smaller  cookies).  Then  on  the  other  half  of  each  cookie,  spread  the  black 
frosting. Let dry for at least 15 minutes to set before serving.