Original Menu Black and White Cookies II

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Black and White Cookies II

"Big cookies frosted with half chocolate and half of white frosting."

Ingredients :

1 3/four cups white sugar
1 cup unsalted butter
four eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/four teaspoon lemon extract
2 half cups cake flour
2 1/2 cups all-reason flour
half of teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners' sugar
half of cup boiling water
1 (1 ounce) rectangular bittersweet chocolate
1 teaspoon light corn syrup

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 ranges F (one hundred ninety ranges C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
In large mixing bowl, combine sugar and butter. Mix through device or hand till fluffy. Add eggs, milk and vanilla and lemon extracts, and blend until clean.
In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry aggregate to the wet in batches, stirring properly after each addition.
Using a soup spoon, area heaping spoonfuls of the dough 2 inches aside on the baking sheets. Bake till edges start to brown, 18 to 20 mins. Cool completely.
Place confectioners' sugar in large blending bowl. Gradually stir in sufficient boiling water to the sugar to make a thick, spreadable mixture
Put half the frosting within the top half of of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the aggregate, stirring, till chocolate is melted and frosting is clean. Turn off the heat, however depart chocolate frosting over hot water to maintain it spreadable. With a broom, coat half of the top of every cookie with chocolate frosting, and the other half of with white frosting. Let dry, and save in an hermetic field.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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