Black and White Cookies II Popular Recipes

Saturday, February 20, 2016

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Black and White Cookies II

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

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 stages F (190 levels C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
In huge blending bowl, combine sugar and butter. Mix by means of device or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and blend until clean.
In medium bowl, integrate cake flour, all-purpose flour, baking powder, and salt. Stir until blended. Add dry aggregate to the wet in batches, stirring properly after each addition.
Using a soup spoon, location heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges start to brown, 18 to 20 minutes. Cool absolutely.
Place confectioners' sugar in huge mixing bowl. Gradually stir in sufficient boiling water to the sugar to make a thick, spreadable combination
Put half the frosting within the pinnacle half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the combination, stirring, until chocolate is melted and frosting is clean. Turn off the warmth, however go away chocolate frosting over hot water to hold it spreadable. With a broom, coat 1/2 of the top of each cookie with chocolate frosting, and the other 1/2 with white frosting. Let dry, and shop in an hermetic box.

Notes :

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

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