Black and WhiteCookies: Preheatoven to 375 degrees F (190 degrees C) and place rack in center of oven.Line two baking sheets with parchment paper. To make all the cookies the same size, on each sheet of parchment draw 8 - 2 1/2 inch (6.5 cm) circles, spacing the circles about 3 inches (7.5 cm) apart. Turn the parchment paper upside down on your baking sheet (so the circles you drew are underneath).
In alarge bowl whisk together the flours, baking powder, and salt.
In the bowlof your electric mixer (or with a hand mixer), beat the butter and sugar untilfluffy. Add the eggs, one at a time, beating well after eachaddition.Beat in the vanilla extract and lemon extract. Scrap down the sides ofyour bowl as needed.
With the mixer on lowspeed, alternately add the flour mixture (in three additions) and milk (in two additions) beginningand ending with the flour.
Using a 1/4 cup(60 ml) measuring cup (or an ice cream scoop), place mounds of batter on the preparedbaking sheet. Then, using an offset spatula or the blade of a knife, spread thebatter into 2 1/2 inch (6.5 cm) rounds, using the template as a guide. Bake the cookies for about 12 - 15 minutes, or until the edgesand bottoms of the cookies are lightly browned and a toothpick inserted in thecenter of a cookie comes out clean. Remove from oven and cool on a wire rack.
Frosting: Placethe confectioners sugar in a large bowl. Gradually stir in the hot water, cornsyrup, and vanilla extract, stirring constantly, until the mixture is thick,smooth, and of spreading consistency. Add more sugar or water if necessary toget the right consistency.
Remove about 1/2cup (120 ml) of the frosting and place it in another heatproof bowl. Add the finely chopped chocolate. Placethe bowl over a saucepan of simmering water until the chocolate has melted andthe frosting is smooth. Remove from heat.
Turn the cookies so the flat bottoms are facing up. Spoon a scant tablespoon of the white icingon one half of each cookie. Then, using a small offset spatula or knife, spread thefrosting evenly over half the cookie. Tilt the cookie and run the spatula alongthe edge of the cookie to scrape off excess frosting. Place the cookie on a wirerack. Repeat with the remaining cookies. If the frosting thickens too much, adda few drops of water.
Once all thecookies are covered with the white frosting, then cover the bare half of eachcookie with the chocolate frosting. If the chocolate frosting becomes too thick,reheat over the simmering water until fluid. Add a little hot water to thin thefrosting if necessary.
Makes about30 cookies.
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