Lemon zest brightens a soft dough of all-purpose and cake flours beaten with eggs, sugar, milk, and butter, finished with the signature two-tone glaze of confectioner's sugar and dark chocolate.
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Preheat oven to 350° F (300° F in convection). Line 2 half-sheet pans with parchment paper.
Whisk together flours, powder, salt and lemon zest in bowl and set aside.
Beat eggs and sugar in bowl until smoothly blended. Add milk, butter, and vanilla extract.
Slowly add egg/sugar mixture into flour mixture, blending until smooth.
Using 1-ounce scoop, drop cookies 2 inches apart on sheet tray. for about 15 minutes , until lightly golden and tops feel firm to touch.
Remove cookies to wire racks and cool at room temperature before frosting.
Whisk confectioner's sugar in bowl with 2-3 tablespoons water until thick but smooth.
Remove frosting from heat and reserve 3 tablespoons of frosting to make 'black' frosting; use remainder to frost half of each cookie (if frosting becomes too thick, add drops of water again until it is spreadable).
Melt chocolate in small bowl over water. Stir in corn syrup.
Add reserved white frosting to chocolate and stir to spreadable consistency (adding more hot water, if necessary, to thin). Spread bare half of each cookie with chocolate frosting. Set cookies aside until frostings set.
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