Preparation

In a small bowl, combine the flours, baking soda, salt and zest; reserve. In a measuring cup, combine the buttermilk and vanilla extract; reserve.
Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 5 until creamy, about 1 minute. With the mixer running on Speed 3, gradually add the sugar. Increase to Speed 8 and mix until light, about 2 minutes. Scrape the entire bowl well. With the mixer running on Speed 3, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Scrape the bowl well.
Reduce to Speed 1 and add ⅓ of the dry ingredients. Once almost fully combined, add half of the buttermilk mixture. Repeat with the dry and wet ingredients, scraping the entirebowl as necessary. End with the final third of the dry. Chill dough for at least one hour.
1. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper; reserve.
2. Using a small cookie scoop (1½ tablespoons or a #40 ice cream scoop), measure the chilled dough and place on a cookie sheet, leaving about 2 inches between each cookie. Bake until edges of the cookies are lightly golden, about 10 to 15 minutes.
3. While cookies are baking, make the icings. Put the sifted confectioners’ sugar, 2 tablespoons of the corn syrup, vanilla extract and ¼ cup water in the bowl of the Cuisinart® mixer. Attach the chef’s whisk. Begin mixing by slowly increasing to Speed 5 until ingredients are smooth and incorporated. Using a small offset spatula, ice half of each cooled cookie.
4. Add cooled chocolate, 1 tablespoon of corn syrup and 1 tablespoon of water to remaining icing. Mix at Speed 5. If necessary, add additional water 1 tablespoon at a time until smooth and glossy. Spread chocolate icing on the other half of each cookie.
5. Allow cookies to set before serving.