This mini version of a popular New York City–style cookie features half white and half chocolate glaze. This cake-like cookie is irresistible.
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1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 teaspoon freshly grated lemon zest
1/2 teaspoon vanilla extract
1/3 cup sour cream
2 1/2 cups powdered sugar
2 tablespoons light corn syrup
1 tablespoon Land O Lakes® Butter, softened
3 to 4 tablespoons milk
1 (1-ounce) square bittersweet or semi-sweet baking chocolate, melted
Heat oven to 350°F. Line cookie sheets with parchment paper.
Combine flour, baking powder and baking soda in bowl; set aside.
Combine sugar and 1/2 cup butter in medium bowl; beat at medium speed 2 minutes or until creamy. Add egg, lemon zest and vanilla; beat until combined.
Reduce speed to low; add 1/2 of flour mixture. Mix well. Add sour cream; mix well. Add remaining flour mixture (batter will be thick).
Spoon heaping teaspoonful dough, 2 inches apart, onto prepared cookie sheets. Bake 8-10 minutes or until edges are golden brown. Let cookies cool on baking sheets 3 minutes; remove to wire rack to cool completely.
Combine all glaze ingredients in bowl except milk and chocolate. Beat at medium speed, adding enough milk for desired glazing consistency. Remove 3/4 cup glaze to another bowl. Add melted chocolate; mix well.
Spread white glaze on all cookies; let dry. Spread chocolate glaze on other half. If glaze begins to harden, heat in microwave 5-10 seconds.
Tip: Spreading Glaze
Whimsical umbrellas, flower surprise cookies and more—bake a bouquet of these lovely springtime cookies.