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1
Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
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2
Sift the flour, baking soda, baking powder and salt into a medium bowl.
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3
Whisk the buttermilk and vanilla together in a liquid measuring cup.
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4
Set aside.
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5
Beat the butter in a large bowl with an electric mixer until smooth.
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6
Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes.
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7
Add the eggs and yolks, 1 at a time, beating well after each addition.
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8
At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
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9
Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart.
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10
(A small cookie scoop or ice cream scoop is ideal for this.)
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11
Bake until the cookies are golden brown around the edges, 12 to 15 minutes.
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12
Transfer cookies to rack and cool completely.
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13
For the chocolate icing: Put the chocolate in a medium heatproof bowl.
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14
Bring the cream to a boil in a small saucepan; pour over the chocolate.
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15
Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes.
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16
Whisk until smooth, taking care not to incorporate too many air bubbles.
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17
Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
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18
For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing.
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19
Fill a pastry bag fitted with a small tip with about a quarter of the icing.
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20
To Decorate:
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21
For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet.
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22
Pour the white glaze over the whole cookie to cover; set aside to dry.
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23
Pipe a bowtie and tuxedo lapel with the chocolate icing.
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24
For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing.
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25
Pipe white icing pearls around the top of the cookie.
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26
Add silver dragees or candy pearls to dress up, if desired.
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27
Let cookies dry completely, about 20 minutes.
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28
Serve.
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29
Store cookies in a tightly sealed container for up to 2 days.
