Dual-Iced Vanilla Cookies

Ingredients

• 4 cups [600 g] cake flour
• 1 1 / 2 tsp baking powder
• 1 / 4 tsp salt
• 1 1 / 2 cups [270 g] vegetable shortening
• 1 cup [200 g] granulated sugar
• 1 / 2 cup [70 g] nonfat dry milk powder
• 1 tsp light corn syrup
• 3 eggs
• 3 / 4 cup [180 ml] water
• 1 1 / 4 tsp vanilla extract
• 2 cups [240 g] confectioners’ sugar
• 1 tbsp light corn syrup
• 3 to 4 Tbsp water or milk, or as needed
• 1 tsp vanilla extract
• 1 / 3 cup [25 g] unsweetened cocoa powder

Instructions

1. 1Heat the oven to 350°F (180°C) and lightly coat two baking sheets with grease or nonstick spray.
2. 2Whisk the cake flour, baking powder, and salt together in a large mixing bowl, then set the mixture aside.
3. 3Cream the vegetable shortening and granulated sugar in a separate large bowl using an electric mixer on medium speed until pale and fluffy, about two to three minutes.
4. 4Blend in the nonfat dry milk powder and light corn syrup, followed by the eggs, adding them one at a time and mixing thoroughly after each.
5. 5Reduce the mixer speed to low and gradually incorporate the dry flour mixture, followed by the water and vanilla extract, mixing just until a firm dough forms.
6. 6Portion the dough by pinching off small pieces and rolling them between your hands to form balls roughly an inch and a quarter wide, spacing them two inches apart on the prepared pans.
7. 7Bake in the middle of the oven for 14 to 16 minutes, or until the cookies feel firm to a gentle touch and a wooden pick inserted into the center comes out clean.
8. 8Allow the baked cookies to rest on the pans for a few minutes before moving them to wire cooling racks to cool completely.
9. 9Prepare the icing by sifting the confectioners' sugar into a medium mixing bowl to remove any lumps.
10. 10Pour in the light corn syrup, two tablespoons of water, and the vanilla extract, beating on medium speed until smooth, adding a little more water as needed to reach a spreadable consistency.
11. 11Move half of the prepared white icing into a separate bowl and blend in the unsweetened cocoa powder, adding a few drops of water to thin it out so it matches the texture of the vanilla batch.
12. 12Wrap both bowls tightly with plastic film to prevent a crust from forming while you prepare to frost.
13. 13Coat exactly half of each cooled cookie with a thin, even layer of the white vanilla icing using a small offset spatula.
14. 14Give the white glaze a few minutes to set, then carefully spread the chocolate icing over the remaining bare half of each cookie, leaving them undisturbed until fully dry.
15. 15Keep the finished cookies in a sealed container at room temperature, where they will stay fresh for up to seven days.

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