diff --git a/cook/cookies-and-bars/Black and White Cookies.cook b/cook/cookies-and-bars/Black and White Cookies.cook
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+>> source: https://www.karenskitchenstories.com/2016/11/black-and-white-cookies.html
+>> serves: 12-18
+
+Preheat the oven to 350°F.
+
+Whisk the @all-purpose flour{3%cups}, @baking powder{1/2%tsp}, @baking soda{1/2%tsp}, and @salt{1/2%tsp} together in a #large bowl{}.
+
+In a #large bowl{}, mix the @unsalted butter{14%Tbsp} and @granulated sugar{1.25%cups} with an #electric mixer{} (stand or hand held) until fluffy, about ~{2%minutes}.
+
+Add the @eggs{2%large} and @egg yolk{1%large}, one at a time, mixing between each addition. Scrape down the sides and bottom of the bowl.
+
+Add the flour in three steps, alternating with the @buttermilk{3/4%cup}, added in two steps, mixing until just blended. Scrape down the sides of the bowl. Mix in the @vanilla{1%Tbsp} and @lemon zest{1%Tbsp}.
+
+Line #baking sheets{} with #parchment paper{}, and using a 1/4 cup ice cream scoop, scoop the batter onto the pans, allowing about three inches between each cookie. You should get no more than six cookies per half sheet pan.
+
+Bake the cookies, one sheet at a time, for ~{17%minutes}. The edges should be slightly golden, and the center should spring back when slightly touched.
+
+Cool the cookies on the pan on a rack for ~{5%minutes}, and then remove from the pan and cool on a #cooling rack{} completely.
+
+To make the icing, mix the @granulated sugar{3.5%cups}, 4 to 5 Tbsp @milk{5%Tbsp}, @heavy cream{3%Tbsp}, and @vanilla{2%tsp}. The icing should be spreadable, but thin enough to not look like cake frosting.
+
+Spread the vanilla frosting over half of the flat side of the cookie with an #offset spatula{}. Let the frosting set for about ~{20%minutes}.
+
+Add the @dark cocoa powder{10%Tbsp} to the rest of the icing and whisk. Add @water{}, by the teaspoon, until you get a similar consistency to the vanilla icing. Spread the chocolate icing over the other half of the cookie. Let the icing set or at least ~{1%hour}.
+
+These cookies are best served within 24 hours, but will keep for up to three days if kept in an airtight container at room temperature.
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diff --git a/docs/cookies-and-bars/black-and-white-cookies.md b/docs/cookies-and-bars/black-and-white-cookies.md
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+---
+comments: true
+tags:
+  - cookie
+  - dessert
+---
+# :cookie: Black & White Cookies
+
+![Black and White Cookies](../assets/images/black-and-white-cookies.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 12-18 | 1.73 hours |
+
+## :salt: Ingredients - Cookies
+
+- :ear_of_rice: 3 cups all-purpose flour
+- :dash: 0.5 tsp baking powder
+- :cup_with_straw: 0.5 tsp baking soda
+- :salt: 0.5 tsp salt
+- :butter: 14 Tbsp unsalted butter
+- :candy: 1.25 cups granulated sugar
+- :egg: 2 large eggs
+- :egg: 1 large egg yolk
+- :butter: 0.75 cup buttermilk
+- :icecream: 1 Tbsp vanilla
+- :lemon: 1 Tbsp lemon zest
+
+## :salt: Ingredients - Icing
+
+- :candy: 3.5 cups granulated sugar
+- :glass_of_milk: 5 Tbsp milk
+- :icecream: 3 Tbsp heavy cream
+- :icecream: 2 tsp vanilla
+- :chocolate_bar: 10 Tbsp dark cocoa powder
+- :droplet: some water
+
+## :cooking: Cookware
+
+- 1 large bowl
+- 1 large bowl
+- 1 electric mixer
+- 1 baking sheets
+- 1 parchment paper
+- 1 cooling rack
+- 1 offset spatula
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat the oven to 350°F.
+
+### Step 2
+
+Whisk the all-purpose flour, baking powder, baking soda, and salt together in a large bowl.
+
+### Step 3
+
+In a large bowl, mix the unsalted butter and granulated sugar with an electric mixer (stand or hand held) until fluffy,
+about 2 minutes.
+
+### Step 4
+
+Add the eggs and egg yolk, one at a time, mixing between each addition. Scrape down the sides and bottom of the bowl.
+
+### Step 5
+
+Add the flour in three steps, alternating with the buttermilk, added in two steps, mixing until just blended. Scrape
+down the sides of the bowl. Mix in the vanilla and lemon zest.
+
+### Step 6
+
+Line baking sheets with parchment paper, and using a 1/4 cup ice cream scoop, scoop the batter onto the pans, allowing
+about three inches between each cookie. You should get no more than six cookies per half sheet pan.
+
+### Step 7
+
+Bake the cookies, one sheet at a time, for 17 minutes. The edges should be slightly golden, and the center should spring
+back when slightly touched.
+
+### Step 8
+
+Cool the cookies on the pan on a rack for 5 minutes, and then remove from the pan and cool on a cooling rack completely.
+
+### Step 9
+
+To make the icing, mix the granulated sugar, 4 to 5 Tbsp milk, heavy cream, and vanilla. The icing should be spreadable,
+but thin enough to not look like cake frosting.
+
+### Step 10
+
+Spread the vanilla frosting over half of the flat side of the cookie with an offset spatula. Let the frosting set for
+about 20 minutes.
+
+### Step 11
+
+Add the dark cocoa powder to the rest of the icing and whisk. Add water, by the teaspoon, until you get a similar
+consistency to the vanilla icing. Spread the chocolate icing over the other half of the cookie. Let the icing set or at
+least 1 hour.
+
+### Step 12
+
+These cookies are best served within 24 hours, but will keep for up to three days if kept in an airtight container at
+room temperature.
+
+## :link: Source
+
+- <https://www.karenskitchenstories.com/2016/11/black-and-white-cookies.html>
diff --git a/mkdocs.yml b/mkdocs.yml
index a1f28500e..81a1c4f2b 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -108,6 +108,7 @@ nav:
   - Cookies & Bars:
       - Almond Cookies: cookies-and-bars/almond-cookies.md
       - Apple Cinnamon Raisin Bars: cookies-and-bars/apple-cinnamon-raisin-bars.md
+      - Black & White Cookies: cookies-and-bars/black-and-white-cookies.md
       - Broma Bakery Chewy Peanut Butter Cookies: cookies-and-bars/broma-bakery-chewy-peanut-butter-cookies.md
       - Brown Butter Iced Oatmeal Cookies: cookies-and-bars/brown-butter-iced-oatmeal-cookies.md
       - Brown Butter Macadamia Nut: cookies-and-bars/brown-butter-macadamia-nut.md