Bottoms Up Black and White Cookies

Preheat oven to 350° F.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Add the vanilla to the yogurt and milk in the liquid measuring cup. Set it aside.

In the bowl of electric mixer using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy.

Add the eggs one at a time and blend well after each addition.

Add 1/2 of the dry ingredients on low speed and then 1/2 of the yogurt and milk mixture. Stop the machine and scrape down the bowl using a rubber spatula.

Add the remaining yogurt and milk mixture and then the remaining dry ingredients. Blend the batter until all the ingredients are well combined.

Using an ice cream scoop or large tablespoon and a rubber spatula, scoop out the batter and place it on two parchment lined sheet pans. Leave a space between each cookie.

Bake for 14-15 minutes or until cookies are puffy and light brown. Cool on racks.

In a medium bowl, whisk together the sugar, corn syrup, lemon juice, vanilla, and water until the mixture is smooth and spreadable. Add an additional drop or two of water if the mixture is too thick. Transfer one half of the mixture into another bowl. Whisk the cocoa into the second bowl until it looks smooth.

Keep adding water by teaspoonfuls if the icing is too thick.

Using an offset spatula, ice one half of the domed side of each cookie (the top side). Refrigerate until icing has firmed.

Spread the other icing over the other half of the cookie.

Allow the cookies and icing to firm up.