Black and White Cookies
If using salted butter, omit the 3/4 teaspoon of salt in the recipe.
To make it easier and less messy to get round cookies, pour batter into a pastry bag and pipe out the 1/4-cup sized portions directly onto the baking sheet.
Add the optional food coloring if you want the chocolate icing on the cookies to be black instead of dark brown.
To avoid making any wasted icing, for the chocolate fondant icing, only add 2 ounces of semisweet and 2 ounces of bittersweet chocolate directly to the vanilla fondant icing and nothing else. The chocolate icing will become harder to spread though as the icing begins to run out. Adding the additional butter, sugar, corn syrup and vanilla extract as mentioned in the recipe will ensure you have more than enough icing for the cookies.