Cookie Recipes
Black and White Cookies
These are my all-time favorite cookies.
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) sweet butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1 1/2 cups milk
Frosting
- 1/2 cup water
- 1/2 cup light corn syrup
- 2 cups granulated sugar
- Pinch of cream of tartar
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons hot water
- 2 tablespoons unsweetened Dutch processed cocoa
- 2 tablespoons hot brewed coffee
Instructions
- Fit a heavy bottom saucepan with a candy thermometer.
- Over high heat, cook water, corn syrup, sugar and cream of tartar until it registers 240 degrees F ( soft ball stage).
- Remove pan from heat.
- Vigorously whisk in confectioners' sugar, vanilla extract and hot water until creamy. Make sure you have the cookies cooled and lined up for the icing, very important!
- Quickly spread half of the icing on 1/2 of the cookie.
- To other half, whisk cocoa and hot coffee into the remaining icing. Spread
on other half of cookie. Let stand for 15 minutes.
- Heat oven to 350 degrees F. Set 2 racks in the middle of oven.
- In a medium bowl, stir together flour, baking powder and salt.
- In a mixing bowl, with mixer, beat butter and sugar for 15 seconds, until smooth.
- Add the eggs, one at a time, beating well after each one until incorporated.
- Add vanilla and lemon extracts and continue beating until fluffy about 2 minutes.
- With the mixer on its slowest setting, gradually beat in half of the flour mixture. Beat in milk and remaining flour mixture.
- On a nonstick or parchment lined cookie sheets, drop 1/2 cup mounds of dough 4 inches apart.
- Bake for 11 minutes, turning pans once, front to back for even baking until the cookies are lightly tanned.
- Set the cookie sheets on a rack to cool.
- Frost with white and chocolate frosting.
Attribution
Posted by bettyboop50 at recipegoldmine.com