The perfect, soft and tender black and white cookies with an upgrade of crunchy flavorful pistachios!
Ready in: 55minutes
2 1/2cupscake flour
10Tbspunsalted butter, softened
1/2tsplemon or orange zest
Seeds of 1/2 a vanilla bean or 1 tsp vanilla extract
1 3/4cupspowdered sugar
2Tbsplight corn syrup, divided
1 1/2 - 2Tbspwater
3/4cupgood quality semi-sweet or bittersweet chocolate chips
1/2cupchopped roasted and salted pistachios(unsalted can also be used if preferred)
Crushed freeze dried strawberries, to taste (optional)
Preheat oven to 375 degrees. In a mixing bowl whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside.
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.
Mix in eggs one at a time, blending until combined after each addition (and blending in vanilla if using, with second egg).
With mixer set on low speed and working in three separate batches, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition.
Drop dough about 3 Tbsp at a time (I just left out about 1 Tbsp using a 1/4 cup measuring cup) onto Silpat or parchment paper lined baking sheets (I only fit 6 per sheet).
Bake in preheated oven until centers are just set, about 14 - 16 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack. Cool completely.
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 until nearly set, about 15 minutes.
Spread chocolate icing over uncoated halves of cookies, sprinkle with freeze dried strawberries if using, and allow to rest at room temperature until set. Store in an airtight container at room temperature.
FOR THE VANILLA ICING: In a mixing bowl, whisk together powdered sugar, 1 Tbsp corn syrup, 1 1/2 Tbsp water, and the vanilla extract. Add additional water to thin as needed 1/2 tsp at a time (should be a thick glaze so it doesn't just run of but should spread easily).
FOR THE CHOCOLATE ICING: 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. Stir in 1 Tbsp corn syrup.