Fun, fun, fun, and delicious, delicious, delicious.
You begin with a fluffy, airy dough.
That is generously scooped (mine were between 1/4 cup and 1/3 cup sized) onto the baking sheet. Do not flatten! I made this recipe once before and decided I’d flatten them, even though the recipe does not instruct you to. Well, it was not good. Just leave them alone and put them in the oven to bake as-is.
They bake up beautifully, with lovely little domed tops.
Once cooled, you ice the flat, circular bottoms. Zany to the max!
The white icing is just a simple recipe using cream and powdered sugar and the black icing is a mixture of dutch cocoa (mixed with hot water) and the white icing. Not much hassle at all.
On goes the black icing onto half the cookie.
And then the white icing goes on the other half.
The icing is not too runny, but definitely set the cookies on a cooling rack (I put some parchment below mine) and set it somewhere you can clean up the icing drippings. (Or you can just do a better job of icing the cookies than I did and none of your icing will spill over!)
The icing sets up fairly well, although I still stored mine in a single layer (no stacking.)
The cookie part is soft and tender with a deep vanilla/birthday cake flavor. The white icing is super sweet, the black icing is super chocolatey. They were fantastic!