Black and white cookies

Yield: 1 Servings

Measure Ingredient
1¾ cup Sugar
½ pounds Butter
4 \N 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


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

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