Preparation

制作饼干：

• Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

  In a small bowl, whisk together the all-purpose and cake flours, baking powder, and salt. In another small bowl, mix together the milk, 1 teaspoon vanilla, and lemon zest.

  在装有桨叶附件（或手工碗中）的立式搅拌机中，将黄油和砂糖以中等速度搅拌在一起，直到完全光滑。一次打一个鸡蛋。搅拌一半的面粉混合物，然后搅拌牛奶混合物，然后搅拌剩余的面粉混合物，然后搅拌直至面糊光滑。

  Drop 2 Tbs. batter in mounds spaced 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the cookies feel just set in the centers, about 15 minutes. Let cool completely on the baking sheets.

To make the icings:

• In a medium bowl, whisk together the 2 cups confectioners’ sugar with 2 tsp. of the corn syrup, the lemon juice, the vanilla, and 3 Tbs. water until smooth.

  将一半的混合物转移到一个小碗中，然后在可可中搅拌，剩余的2茶匙。玉米糖浆制成“黑色”糖霜。如有必要，将多达2茶匙的水加起来，以使糖霜可扩散；它不应该太薄，因此首先添加1茶匙，然后仅在需要时添加另一茶匙。搅拌其余2汤匙。糖果糖进入白色糖霜。这两个染色应该具有相同的一致性：厚但可扩散。（如果白色糖霜太薄，请添加更多的糖果糖。）

  With a small icing spatula or a butter knife, spread white icing over one half of the flat (bottom) side of each cookie. Spread black icing over the other half. Let the icing set for a few minutes before serving.

  

Make Ahead Tips

完成的饼干可以在密封的容器中最多存储2天，最好将其存储在单层中，以免糖霜损坏。