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Black and White Cookies Recipe

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This recipe for Black and White Cookies is from Moo's Kitchen Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. unsalted butter
1 ¾ c. white sugar
4 large eggs
1 c. milk
½ t. vanilla extract
¼ t. lemon extract
2 ½ c. cake flour
2 ½ c. all-purpose flour
1 t. baking powder
½ t. salt

Icings:
1 ½ c. confectioner’s sugar
1 T. light corn syrup
2 t. fresh lemon juice
¼ t. white vanilla
1 to 2 T. water
¼ c. unsweetened Dutch-process cocoa powder
Directions:
Directions:
Preheat oven to 375°.

For the cookie, 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 table spoonful of the dough 2” apart on prepared baking sheets.

Bake until edges begin to brown, about 20 to 30 minutes.

Cool completely.

For the icings, stir together confectioner’s sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.

Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ t. at a time, thin to same consistency as white icing.

Using a small spatula, immediately ice flat side of each cookie with chocolate fondant. If fondant stiffens as you work, thin by stirring in a few drops of HOT water. If fondant cools completely, reheat over low heat, stirring.

If necessary, adjust consistency of vanilla fondant by stirring in additional powdered sugar or hot water until fluid.

Do the chocolate side first on all cookies because it tends to thicken and set quicker.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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