Black-and-White Cake Cookies

Ingredients

• Cookies:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup applesauce
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• Frosting:
• 1 1/2 cups powdered sugar, divided
• 3 tablespoons 2% reduced-fat milk, divided
• 1/4 teaspoon almond extract
• 2 tablespoons unsweetened cocoa

Preparation

1. Preheat oven to 375°.
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
3. Place applesauce in a fine sieve; let stand 15 minutes.
4. Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.
5. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.
6. To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
7. Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.