1 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/3 cup butter, softened
1/3 cup buttermilk
Preheat oven to 350 degrees.
Cover two cookie sheets with nonstick aluminum foil and set aside.
Combine the flours, salt, and baking soda together in a medium bowl; set aside.
In large mixer bowl, beat the sugar and butter together until smooth and creamy, about a minute. Beat in the egg until well combined.
With the mixer on low speed, alternate adding the flour mixture and the buttermilk; begin and end with flour mixture.
Drop the dough by 1/4 cupfuls, 3-inches apart, onto the prepared cookie sheets; spread into 4-inch circles.
Bake cookies at 350 degrees for 12 to 13 minutes or until a wooden toothpick inserted in the center comes out clean. Using a large spatula, remove cookies to a wire rack to cool completely before frosting.
2 cups powdered sugar
3 tbsp + 2 tsp milk, divided
1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder
In a medium bowl, stir together the powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth but still thick enough to coat the cookies. Remove 1/2 cup of frosting to a small bowl and stir in the cocoa powder and remaining 2 teaspoons of milk until smooth.
Turn over cookies and spread the white icing over half of each cookie. Spread the chocolate icing over the other half of each cookie.
Let stand at room temperature for around an hour to all the frosting to set before serving.
Note: I got the basics for this recipe from a Family Circle magazine a few years ago.