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Title: Black and White Cookies Categories: None Yield: 1 Servings 1 3/4 c Sugar 1/2 lb Butter 4 Eggs 1 c Milk 1/2 ts Vanilla 1/4 ts Lemon Extract 2 1/2 c Cake Flour 2 1/2 c All-Purpose Flour 1 ts Baking Powder 1/2 ts Salt ----------------------------------FROSTING---------------------------------- 4 c Confectioner's Sugae 1/3 c Boiling Water; (up to 1/2) 1 oz Bittersweet Chocolate Source: Long Island Newsday In a large mixing bowl, combine the sugar and butter until fluffy. Add eggs, milk, vanilla and lemon extract and mix until smooth. In a medium bowl, combine flours, baking powder and salt. Add the dry ingredients to the wet in batches, stirring well. Drop soupspoonful of dough 2 inches apart on greased baking sheets. Bake at 375 degrees until the edges begin to brown. 20 to 30 minutes. Let cool completely. To make frosting, put confectioners' sugar in a bowl. Stir in enough water to make the mixture thick and spreadable. Remove half the frosting to the top half of of a double boiler over simmering water. Add chocolate and warm mixture until chocolate is melted and frosting is smooth. Remove from heat. With a brush, coat half the cookie with the chocolate frosting and the other half with the white frosting. Makes 2 dozen large cookies. Posted to JEWISH-FOOD digest Volume 98 #014 by Paul Dunetz |