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Black and White Cookies II
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Giant cookies with dual chocolate and vanilla frosting.
Ingredients:
  • 1.75 cups white sugar
  • 1 cup unsalted butter
  • 4 eggs
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon lemon extract
  • 2.5 cups cake flour
  • 2.5 cups all-purpose flour
  • 4 cups confectioners' sugar
  • 0.5 cup boiling water
  • 1 (1 ounce) square bittersweet chocolate
  • 1 teaspoon light corn syrup
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare 2 baking sheets by spraying them with nonstick spray or lining them with parchment paper.
  • In a large mixing bowl, cream together the sugar and butter until fluffy. Incorporate the eggs, milk, vanilla, and lemon extracts until smooth using a mixer or by hand.
  • In a medium bowl, mix together cake flour, all-purpose flour, baking powder, and salt until well combined. Gradually add the dry mixture to the wet ingredients, stirring thoroughly after each addition.
  • Drop generous dollops of the dough onto the baking sheets, ensuring they are 2 inches apart. Bake until the edges turn golden brown, about 18 to 20 minutes. Let them cool thoroughly.
  • In a large mixing bowl, combine confectioners' sugar with just enough boiling water to create a thick, spreadable mixture.
  • Place half of the frosting in the top of a double boiler. Mix in the chocolate and corn syrup over simmering water. Stir until chocolate is melted and frosting is smooth. Keep the chocolate frosting over hot water to maintain its spreading consistency. Brush half of each cookie with chocolate frosting and the other half with white frosting. Allow to dry before storing in an airtight container.

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