Recipe - Black And Whites

1 One fourth cup Granulated sugar
1 One half cup White shortening; solid
One half cup Nonfat dry milk powder
1 teaspoon Light corn syrup
3 Eggs
4 One fourth cup Cake flour; sifted
1 One half teaspoon Baking powder
One fourth teaspoon Salt
2/3 cup Water
1 One half teaspoon Vanilla extract

In a large mixing bowl, cream together sugar and solid white shortening
until light and fluffy. Stir in dry milk solids and corn syrup. Add eggs,
one at a time, beating well after each addition. In a separate bowl, sift
together the cake flour, baking powder, and salt. Add dry ingredients to
creamed mixture alternately with the water, beginning and ending with the
dry ingredients. Stir in vanilla. Scoop out 1/3 cup of batter and place it
on a greased and floured baking sheet. Smooth out to 3 1/2inch circle.
Batter will spread considerably so do not bake more than four on one cookie
sheet at a time. Bake in 350F oven 18 minutes or until lightly browned.
Cool on cake rack; frost half of cookie with chocolate fondant and half
with vanilla. Hold cookie over bowl while frosting. Work quickly while
fondant is warm.

**FONDANT ICING**

Three fourths water
2 lbs confectioner's sugar
One fourth cup light corn syrup
One half tsp vanilla extract
2 ounces sweet chocolate (*see note)

In a large saucepan combine water, confectioners' sugar, corn syrup and
vanilla. Using a candy thermometer, cook mixture over medium heat until it
reaches 100 degrees.

*Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add to
1 One half cups of the recipe.
Posted to MMRecipes Digest V4 #256 by charlyd@mindspring.com on Sep 26,
1997