Black and Pink Cookies Recipe

1. Preheat oven to 375°F and line a baking sheet with parchment paper; set aside.
2. In the bowl of a mixer on med-high speed, cream together the sugar and butter until light and fluffy; about 3 minutes. Scrape the sides of the bowl and mix for an additional 30 seconds.
3. Add the eggs, one at a time, and mix on medium speed until blended. Scrape the sides of the bowl and mix an additional 30 seconds.
4. In a bowl, whisk together the milk, sour cream, vanilla and almond extracts, and lemon zest.
5. In another bowl, whisk together the flour, cake flour, baking powder, salt and baking soda.
6. With the mixer running on low speed, alternate adding 1/3 of the flour mixture, followed by half of the liquid mixture.
7. Repeat until all the flour and liquid have been added.
8. Stir in the chopped cherries.
9. Scoop dough out into 12 large cookies and place on the prepared pan.
10. Bake for 12-15 minutes or until the bottoms are browned. Do not overbake.
11. Allow to cool before frosting.

Chocolate and Frosting

1. In a bowl, whisk together the powdered sugar, 4 Tbsp. of maraschino cherry juice and the almond extract. Add more cherry juice if needed. It’s better to have a thick frosting than one that is too thin for these cookies.
2. Frost half of the BOTTOM (flat side) of each cookie and allow the frosting to fully dry. You will have leftover frosting.
3. Take the leftover frosting and place it in a heat proof bowl set over the top of a pot of simmering water (a double boiler).
4. Stir in the chocolate, corn syrup and cocoa powder until the chocolate is melted and the mixture is smooth.
5. Frost the blank half of each cookie and place on a wire rack to dry.