Black and White Cookies

Preheat oven to 375 degrees. Grease 2 baking sheets Mix sugar and butter until fluffy. Add eggs and vanilla, mixing until smooth. In separate bowl, combine and mix dry ingredients. Add half of flour mixture to wet ingredients. Stir lightly. Add milk and stir lightly again. Add remaining flour mixture. Combine just until mixed. Do not overmix. Using a soup spoon, drop mixture on cookie sheets 2 inches apart. Bake 15 minutes, just until edges brown. Allow to cool before icing. Makes 26-28 4-inch cookies. Black-and-White Glaze 3 cups sifted confectioners' sugar 3/4 teaspoon vanilla 1/4 cup milk Combine confectioners' sugar, milk, vanilla and mix until smooth. If mixture is too thick, add more milk, 1 tsp at a time until glaze is just spreadable (be careful not to add too much liquid or the glaze wont't set). Makes about 1 cup. 3 cups sifted confectioners' sugar 3/4 teaspoon vanilla 6 tablespoons unsweetend sifted cocoa powder 1/2 to 3/4 cup milk For black glaze follow above instructions, including the 6 Tbsp unsweetened cocoa powder and increasing the amount of milk. Makes about 1 1/4 cups. To frost cookies, use a knife and frost the vanilla half of all the cookies first. After frosting the chocolate halves, allow cookies to dry on rack until glaze sets.