Classic Black and White Cookie vs Maritozzi con la Panna (Sweet Buns with Cream)

Both desserts lean on milk, butter, sugar, egg and powdered sugar, but they put them to very different work. The black and white cookie creams generous butter with sugar into a baking-powder batter, bakes it just until the centers set, then turns powdered sugar and milk into twin glazes, one plain vanilla, one deepened with cocoa. Maritozzi use milk to wake the yeast and a modest amount of butter in a kneaded, twice-proofed, orange-scented dough, baked golden and split open for a generous filling of vanilla-sweetened whipped cream.