Once you made this homemade recipe you won't be buying these cookies from the bakery again I promise.
INGREDIENTS
FOR THE COOKIES:
3 cups/360 grams all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon baking soda
⅓ cup/82 grams sour cream or whole-milk yogurt
2 tsp light corn syrup
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
¼ teaspoon almond extract
2/3 cup cup/151 grams unsalted butter (1 stick + 2 2/3 tbsp), at room temperature
1/2 cup/ 95 grams vegetable shortening
1 1/3 cups/267 grams granulated sugar
2 large eggs, at room temperature
FOR THE FONDANTS:
5 cups/650 grams confectioners’ sugar
1/2 cup water
1/4 cup light corn syrup
1 teaspoon vanilla extract
2 ½ ounces/70 grams unsweetened chocolate, melted and cooled
PREPARATION
Heat oven to 350 degrees. Arrange racks in the middle of the oven, and line two rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, sea salt and baking soda. In a medium bowl, whisk together sour cream, vanilla, lemon zest and almond extract.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, shortening and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
Reduce speed to low and beat in 1/2 of the flour mixture, then sour cream mixture. Beat or stir in the remaining flour mixture. Let the dough stand to firm up about 5 minutes
With lightly greased hands form 1/4 cup of dough into a ball. Place on baking sheets, space 3 1/2 inches apart. Press or pat the ball to 3 1/4 inches in diameter.
Bake cookies one sheet at a time 10-14 minutes or until lightly brown at the edge and the top spring back when lightly pressed in the centers.
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
While the cookies cool, make the glaze: In a medium saucepan, bring 1/2 cup of water and the corn syrup to a boil over medium high heat. Remove from the stove, stir in powdered sugar and vanilla extract until completely smooth.
Place chocolate in a small deep bowl, pour 1/2 hot vanilla fondant over, stir until the chocolate is completely melt. If it's too thick add a little hot water at a time to the desirable consistency, fluid but not runny.
Use spatula spread top half of each cookie with chocolate fondamt then another half with vanilla fondant.
Let the icing set for at least 2 hours. Store in airtight container for up to a week.
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