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Vanilla and chocolate icing, recipes follow
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1/2 vanilla icing recipe
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Preheat the oven to 350 degrees F.
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Line a baking sheet with waxed or parchment paper.
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In a mixer, cream the butter.
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Add the granulated sugar and beat until fluffy.
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Add the eggs, milk, and extracts and mix to combine.
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In a large bowl, combine the flours, baking powder, and salt and mix well.
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Add the dry ingredients to the sugar-egg mixture and mix to blend.
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Using an ice-cream scoop, scoop the dough onto the prepared pans.
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With a spatula, press and spread each cookie into a circle about 2 1/2 inches in diameter and about 3/8-inch thickness.
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Bake for about 15 to 20 minutes, until golden.
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Let cool on wire racks.
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For the icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing.
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Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
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When cool, turn cookies over, so the flat side faces up.
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Spread white icing on half of each flat surface, then spread the other half with chocolate icing.
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Let set at room temperature for 30 minutes.
