Name: Black and Tans
Yield: Makes about 5 dozen cookies
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup well-shaken buttermilk; 1/2 teaspoon vanilla; 7 tablespoons unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1/4 cup creamy peanut butter; 2 1/2 tablespoons unsalted butter; 1 1/2 cups confectioners' sugar, sifted; 1/4 cup half and half; 1/4 cup unsweetened Dutch process cocoa such as Periginotti; 2 1/2 tablespoons unsalted butter; 1 1/2 cups confectioners' sugar, sifted; 1/4 cup half and half; a small offset spatula

We are happy to announce that Jeanne Brophy has won our December 2005 "Cook the Cover" contest with her delicious variation on our Mini Black-and-White Cookies .

Jeanne Brophy explains her variation:
My variation is in the frosting. I'm not super crazy about the traditional approach. So thinking that this cookie is really a petite cake in disguise I developed a chocolate (Black) and peanut butter (Tan) buttercream frosting. Dee-licious!

Recipe notes

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