Directions: |
Directions:Preheat oven to 375.
Line 2 baking sheets with parchment paper.
In a large mixing bowl, combine sugar and margarine until fluffy.
Add eggs and water/juice, vanilla extract and lemon extract, and mix until smooth.
In a medium bowl, combine flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in three batches, stirring well after each addition. Using a cookie scoop, place heaping spoonful's of the batter 2 inches apart on the baking sheets.
Bake until edges begin to brown, 18-20 minutes. Cool completely.
Boil a cup of water in a small saucepan.
Place the confectioners sugar in a large, heat-safe mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. Add only a little water at a time because if the glaze becomes to thin it's hard to thicken it. Leave remaining boiling water on the stove.
Turn over the cookies so the flat side is facing up. Place 2 tablespoons of icing into a piping bag fitted with a small decorating tip (#2 or #3). Draw a line across the center of each cookie. This will help you keep the 2 sides neat.
Spread frosting on half of the flat side of each cookie. Once all cookies halves have been frosted, place the bowl of the remaining frosting over the hot water in the saucepan and bring it back to a simmer (creating a double boiler). Stir in the bittersweet or unsweetened chocolate until melted, as well as the light corn syrup.
At this point, depending on the chocolate you used and your preferences, you might find the chocolate color to be a little lighter then the "black" of a black and white cookie. If so, a tablespoon or so of cocoa mixed in darkens the color nicely.
Ice the remaining half of the cookies with the chocolate frosting. If your icing, especially if you have added cocoa to the chocolate mixture, is prone to getting too dry, don't hesitate to whisk in an extra teaspoon of that hot water from time to time to smooth it back into shiny frosting.
Let the frosting sit. Store cookies in an airtight container. These cookies keep for a few days, but they're best on the first or second. Because the base is really more like a cake, they can get stale quickly. |
This recipe for Black and White Cookies is from