This pretty, pastel twist on classic black-and-white cookies is just as delicious as the original version, but looks perfect for a seasonal spring celebration.
In medium bowl, whisk flour, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter, and granulated sugar 3 minutes, or until fluffy. Beat in eggs 1 at a time. With mixer on low, add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment-lined cookie sheets. Bake 13 to 15 minutes, or until golden, rotating halfway through; let cool.
In medium bowl, with mixer on low, beat confectioners' sugar, corn syrup, milk, and salt until smooth. Tint half the icing in bowls with food coloring as desired. Spread icing on cookies' flat sides; let set 30 minutes.