Part two of my football Friday treats – black and white cookies. Pretty proud of myself I finally remembered to frost the bottoms of the cookies. I went with the traditional vanilla cookie base. I will share b&w cookies with other flavors another day. Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. If you don’t have cake flour, you can add 2 tbs and 1 tsp of cornstarch to 2 1/2 cups flour and sift together. You could try all the flour as all purpose flour, but I am not sure how that will affect the cookies. If you don’t have buttermilk, you can add 1/3 tbs pf lemon juice or vinegar to 1/2 cup milk. I also chilled the dough after I scooped them out, so they didn’t spread as much.

• Ingredients
• 2 1/2 cups flour
• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/2 cup crisco
• 1 3/4 cup sugar
• 1 tbs vanilla
• 4 eggs
• 1/2 cup milk or buttermilk

Directions – cream Crisco, butter and sugar. Add eggs and vanilla. Fold in dry ingredients, then milk., scoop out 1/4 cups of dough (you may need to flour your hands to form them into mounds. Dough can be a little sticky). Chill a few hours. Preheat your oven to 375 for 20 minutes (to get the right temp). Bake 10 to 12 minutes. Cool completely.

• Vanilla frosting – combine together
• 3 1/2 cups powdered sugar
• 3 tbs corn syrup
• 3 tbs hot water
• 1 tsp vanilla

• Chocolate frosting – combine together
• 2 1/2 cups powdered sugar
• 3 tbs corn syrup
• 1 tsp vanilla
• 1/4 cup hot water
• 3 /4 cup chocolate chips, melted

Place cookies flatside up. Frost half of each with vanilla frosting, the other half with chocoate. Store in covered container