Black and White Cookies II Best Family Recipes

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Black and White Cookies II

"Big cookies frosted with 1/2 chocolate and half white frosting."

Ingredients :

1 three/4 cups white sugar
1 cup unsalted butter
four eggs
1 half cups milk
half of 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
half of teaspoon salt
4 cups confectioners' sugar
1/2 cup boiling water
1 (1 ounce) square bittersweet chocolate
1 teaspoon mild corn syrup

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 tiers F (190 ranges C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
In large mixing bowl, integrate sugar and butter. Mix by using device or hand till fluffy. Add eggs, milk and vanilla and lemon extracts, and blend until clean.
In medium bowl, combine cake flour, all-reason flour, baking powder, and salt. Stir till blended. Add dry aggregate to the wet in batches, stirring well after each addition.
Using a soup spoon, region heaping spoonfuls of the dough 2 inches aside on the baking sheets. Bake till edges start to brown, 18 to twenty minutes. Cool absolutely.
Place confectioners' sugar in huge blending bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable combination
Put half of the frosting in the top half of of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is easy. Turn off the warmth, but leave chocolate frosting over warm water to maintain it spreadable. With a broom, coat half of the pinnacle of each cookie with chocolate frosting, and the other 1/2 with white frosting. Let dry, and store in an hermetic box.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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