Preheat the oven to 350F and
grease several baking sheets or
coat with nonstick spray.
In a medium bowl, thoroughly stir
together the flour, salt, and
baking soda; set aside.
In a large bowl, with an electric mixer
on medium speed, beat together the sugar,
butter, and shortening until well blended
and fluffy, about 2 minutes.
Add the eggs, vanilla, corn syrup, and
Lemon extract, and beat until evenly incorporated.
Beat in half of the flour mixture
until evenly incorporated.
On low speed, beat in sour cream,
then remaining flour mixture,
just until well blended and smooth.
Let the dough stand to firm up
for about 5 minutes.

Using a scant 1/4-cup measure of dough,
shape into balls with lightly greased hands.
Place on baking sheets, spacing about 3 1/2" apart.
Using your hand, press and pat balls
to about 3 ¼" in diameter.

Bake the cookies, 1 sheet at a time,
in the middle of the oven
for 10-14 min., or until lightly browned
at the edges and the tops just spring back
when lightly pressed in the centers.
Reverse the sheet from front to back
halfway through baking to ensure even browning.
Transfer the sheet to a wire rack and
let stand until the cookies firm up slightly,
1 to 2 minutes. Using a spatula,
transfer the cookies to wire racks.
Let stand until completely cooled.

For the fondants:
In a medium, heavy saucepan, bring
1/2 c. water and the corn syrup just to a
boil over medium heat. Remove from the
heat and stir in the powdered sugar
and vanilla until completely smooth.
Place the chocolate in a small,
deep bowl and pour 2/3 c. of the
hot vanilla fondant over it.
Stir until the chocolate is partially melted.
Pour another 1/2 c. of the vanilla fondant
over the chocolate. Stirring constantly,
thin the chocolate fondant to a fluid
but not runny consistency by adding
3-4 tsp. of hot water, a little at a time.
Stir until the chocolate melts completely
and the water is thoroughly incorporated.

Set the wire racks with the cookies over
wax paper to catch drips.
Using a small, wide-blade spatula, spreader,
or table knife, immediately ice half of
each cookie with the chocolate fondant.
(If the fondant stiffens as you work,
thin it by thoroughly stirring in a
few drops of hot water.
If the fondant cools completely,
rewarm it over low heat, stirring.)

Ice the second half of each cookie with
vanilla fondant. If necessary, adjust the
consistency by stirring in additional
powdered sugar or hot water until fluid
but not runny.
Let cookies stand until icing sets,
At least 2 hours and preferably 4 hours.

Store cookies in a single layer or
layered between wax paper in an
airtight container for up to 1 week
or freeze for up to 1 month.
Makes about 25 cookies.

NOTES: These huge, dramatic-looking
chocolate-and-vanilla-iced cookies are a
mainstay of deli bakery cases across New York City.
The icing is easy to make, spreads readily,
and lends a nice, smooth finish to the cookies.

Per Serving (excluding unknown items):
4225 Calories; 162g Fat (34.0% calories from fat);
58g Protein; 650g Carbohydrate;
19g Dietary Fiber; 408mg Cholesterol;
2199mg Sodium. Exchanges: 20 Grain(Starch);
2 Lean Meat; 0 Non-Fat Milk;
31 Fat; 22 1/2 Other Carbohydrates.