Then add the eggs, milk, lemon juice and zest and mix until smooth.
In a separate bowl, combine cake flour, all-purpose flour, salt and baking powder. Stir into wet ingredient ingredients in three batches stirring after each addition.
Line cookie sheets with parchment paper, and plop large (two tablespoon) spoonfuls onto the sheet leaving one inch between each one. Try to make them as round as possible so you have round cookies!
Bake for 18-22 minutes until the edges start to brown. Cool.
Now it’s frosting time! You can make your classic black and white cookies by combining powdered sugar with boiling water until frosting is thick but spreadable.
Use that for half of your cookies. If you want to add any sprinkles or extras, put them on right away as the frosting dries quickly!
At this point, add red and yellow food coloring to half the frosting if you would like to dye the first half orange.
Take the other half of the white frosting and put in a double boiler. Add honey and dark chocolate and heat until smooth and frost the other halves!
You can leave it as is, or add black food coloring to make the frosting darker. Make sure it is powdered or oil based food coloring or the chocolate may seize up. Put bowl back over warm double boiler as it starts to harder as you frost. Running your knife under hot water in between frosting helps too!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/black-and-white-cookies/