A friend made these for a party and I HAD to get the recipe...and here it is! It is a New York classic, but are delicious everywhere! Just be careful, because the first time I made them I may have put a little too much lemon juice in the icing......
1. Whisk together flour, baking soda, and salt in a bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy – about 3 minutes. Next add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at a low speed (scraping down sides of bowl ocasionally), beginning and ending with flour mixture. Mix until smooth.
3. Spoon ¼ cups of batter about 2 inches apart on a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and spring back when being touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill about 5 minutes.
1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1T water in a smal bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ tsp. At a time, to thin to same consistancy as white icing.