Recipe - Black And White Cookies

1 Three fourths cup Sugar
One half pound Butter
4 Eggs
1 cup Milk
One half teaspoon Vanilla
One fourth teaspoon Lemon Extract
2 One half cup Cake Flour
2 One half cup AllPurpose Flour
1 teaspoon Baking Powder
One half teaspoon Salt

FROSTING
4 cup Confectioner's Sugae
1/3 cup Boiling Water; (up to 1/2)
1 ounce Bittersweet Chocolate

Source: Long Island Newsday

In a large mixing bowl, combine the sugar and butter until fluffy. Add
eggs, milk, vanilla and lemon extract and mix until smooth. In a medium
bowl, combine flours, baking powder and salt.

Add the dry ingredients to the wet in batches, stirring well. Drop
soupspoonful of dough 2 inches apart on greased baking sheets. Bake at 375
degrees until the edges begin to brown. 20 to 30 minutes. Let cool
completely. To make frosting, put confectioners' sugar in a bowl. Stir in
enough water to make the mixture thick and spreadable. Remove half the
frosting to the top half of of a double boiler over simmering water. Add
chocolate and warm mixture until chocolate is melted and frosting is
smooth. Remove from heat. With a brush, coat half the cookie with the
chocolate frosting and the other half with the white frosting. Makes 2
dozen large cookies.

Posted to JEWISHFOOD digest Volume 98 #014 by Paul Dunetz
pejid@pop.erols.com on Jan 7, 1998