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Black and White Cookies I

"New York black and white deli cookies."

Ingredients :

1 cup unsalted butter
1 3/4 cups white sugar
four eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-cause flour
1 teaspoon baking powder
half teaspoon salt
4 cups confectioners' sugar
1/three cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H20M

Preheat oven to 375 tiers F (one hundred ninety levels C). Butter 2 baking sheets.
In a medium bowl, cream together butter and sugar till clean. Beat in eggs one by one, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-reason flour, baking powder, and salt; steadily blend into the creamed combination. Drop tablespoonfuls of the dough 2 inches apart on organized baking sheets.
Bake till edges begin to brown, approximately 20 to half-hour. Cool completely.
Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount in case you need to).
Transfer half of of the frosting to the top of a double boiler set over simmering water. Stir within the chocolate. Warm aggregate, stirring regularly, till the chocolate melts. Remove from heat.
With a brush, coat half the cookie with chocolate frosting and the opposite half with the white frosting. Set on waxed paper until frosting hardens.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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