Black and White Cookies

1 cup (2 sticks)stick margarine or butter, softened 2/3 cup sugar2 teaspoons vanilla extract1 teaspoon salt 1/4 teaspoon lemon juice2 large eggs2 cup all-purpose flourVanilla icing1 cup confectioners' sugar 1/4 teaspoon vanilla extractDrop of lemon juice1 tablespoon vegetable oil2 tablespoons boiling waterChocolate icing 3/4 cup confectioners' sugar4 teaspoons cocoa powder1 tablespoon vegetable oil2 tablespoons boiling waterHeat oven to 375 degrees.In the bowl of a stand mixer, cream margarine and sugar; blend in vanilla, salt and lemon juice. Beat in eggs one at a time. Gradually mix in flour.Form dough into 1 1/2-inch balls. If dough feels sticky refrigerate 1 hour before forming cookies. Place on a lightly greased cookie sheet about 2 inches apart and flatten cookies slightly with the palm of your hand. Bake 10-15 minutes or until bottoms of cookies are slightly brown and tops are golden. Remove to cooling racks and cool completely.For vanilla icing: Mix sugar, vanilla, lemon juice and vegetable oil. Gradually add boiling water until icing is of spreading consistency, thin but not runny. It will harden as it sets.For chocolate icing: Mix sugar, cocoa and oil. Gradually add boiling water until icing is of spreading consistency.Turn the cookies over and frost them on the bottom, or flat, side. Frost the bottom half of each cookie with the white icing and allow to set for a few minutes. Then frost the top half of the cookie with chocolate icing. Allow cookies to set for several hours so the icing has a chance to harden.Makes about 3 dozen.Cook's note: For Halloween tint the white icing orange. For a baby shower, omit the chocolate icing and double the white icing; tint half of the white icing pink or blue.Nutrition values per cookie: 115 calories, 6 g fat (1 g saturated), 14 g carbohydrates, trace fiber, 1 g protein, 12 mg cholesterol, 68 mg sodium.