Black And White Cookies Ii
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.75 cups
White Sugar1 cup
Unsalted Butter4
Eggs1.5 cups
Milk1 tsp
Vanilla Extract2.5 cups
Cake Flour2.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt4 cups
Sugar (confectioners')1 cup
Water (boiling)1 tsp
Light Corn SyrupDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Spray 2 baking sheets with nonstick spray, or line with parchment paper
3
In large mixing bowl, combine sugar and butter
4
Mix by machine or hand until fluffy
5
Add eggs, milk and vanilla and lemon extracts, and mix until smooth
6
In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt
7
Stir until mixed
8
Add dry mixture to the wet in batches, stirring well after each addition
9
Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets
10
Bake until edges begin to brown, 18 to 20 minutes
11
Cool completely
12
Place confectioners' sugar in large mixing bowl
13
Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture Put half the frosting in the top half of a double-boiler
14
Add the chocolate and corn syrup, and set over simmering water
15
Warm the mixture, stirring, until chocolate is melted and frosting is smooth
16
Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable
17
With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting
18
Let dry, and store in an airtight container