Top Review by Marie Nixon
lizztwozee, for black and white cookies the instructions should say to flip the cookies over before applying the white and chocolate icings. This way you are frosting the flat side of the cookie and you won't run into problems with the glaze sliding off the dome side of the cookie. You also won't have to go through the effort of roling them out and cutting them out into circles.
- 1 cup unsalted butter
- 1 3⁄4 cups white sugar
- 4 eggs
- 1 cup milk
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon lemon extract
- 2 -2 1⁄4 cups cake flour
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 cups confectioners' sugar
- 1⁄3 cup boiling water
- 1 ounce bittersweet chocolate, chopped
Directions See How It's Made
- Preheat oven to 350.
- Butter 2 baking sheets.
- In a medium bowl, cream together butter and sugar until smooth.
- Beat in eggs one at a time, then stir in the milk, vanilla and, lemon extract.
- Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture.
- Drop tablespoons of the dough at least 2 inches apart on prepared sheet.
- Bake until edges begin to brown; checking in 10 minutes.
- Cool completely.
- To make icing: Place confectioners sugar in a large bowl.
- Mix in boiling water one tablespoon at a time until mixture is thick and spreadable.
- Transfer half of the frosting to the top of a double boiler set over simmering water.
- Stir in chocolate.
- Warm mixture, stirring frequently, until chocolate melts.
- Remove from heat.
- With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
- Set on wax paper until frosting hardens.