Cook's Country Black and White Cookies - Instructions Continued
3. Using greased 1/4-cup (2-ounce) measure or portion scoop, drop cookie dough 3
inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to
18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on
sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.
4. For the Glaze: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and
salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk
cocoa and remaining 1 tablespoon milk into remaining glaze until combined.
5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of
underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other
half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room
temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at