Black & Whites

Ingredients

• 0.5 cup butter divided softened
• 0.5 tsp calumet baking powder and baking soda 
• 0.5 cup knudsen cream sour
• 4 oz philadelphia cream cheese softened ()
• 1  eggs 
• 1.5 cups flour 
• 0.8 cup granulated sugar 
• 2 cups powdered sugar 
• 0.3 tsp salt 
• 3 oz baker's semi-sweet chocolate 
• 1 tsp vanilla divided
• 1.5 cups cool whip whipped topping () (Do not thaw.)

Equipment

• bowl
• baking sheet
• oven
• blender
• microwave

Directions

1. Heat oven to 375F.
2. Mix flour, baking powder, soda and salt. Beat 1/2 cup butter and granulated sugar in large bowl of mixer until light and fluffy. Blend in egg, sour cream and 1/2 tsp. vanilla. Gradually beat in flour mixture.
3. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
4. Bake 10 min. or until edges are golden brown. Cool on baking sheets 2 min.
5. Remove to wire racks; cool completely.
6. Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
7. Let stand 15 min. to thicken to spreading consistency.
8. Beat cream cheese, remaining butter and vanilla in small bowl with mixer until well blended. Gradually beat in powdered sugar.
9. Spread onto half of each cookie; spread chocolate frosting onto remaining cookie halves.
10. Let stand 2 hours or until frostings are firm.