Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Sugar |
| ½ pounds | Butter |
| 4 | Eggs |
| 1 cup | Milk |
| ½ teaspoon | Vanilla |
| ¼ teaspoon | Lemon Extract |
| 2½ cup | Cake Flour |
| 2½ cup | All-Purpose Flour |
| 1 teaspoon | Baking Powder |
| ½ teaspoon | Salt |
| 4 cups | Confectioner's Sugae |
| ⅓ cup | Boiling Water; (up to 1/2) |
| 1 ounce | Bittersweet Chocolate |
FROSTING
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 <pejid@...> on Jan 7, 1998