Black-and-White Cookies

Photo: flickr user stu_spivack

Ingredients

Nonstick cooking spray (optional)

1 cup sugar

cup butter-flavored shortening plus

1 tablespoon butter-flavored shortening

teaspoon salt

1 teaspoon light corn syrup

3 eggs

4 cups cake flour plus

2 tablespoons cake flour

teaspoon baking powder

cup cold milk

teaspoon vanilla extract

4 cups powdered sugar sifted

cup boiling water - (to ⅓)

2 ounces bittersweet chocolate chopped

Preparation

Heat the oven to 350 degrees. Coat 2 baking sheets with nonstick spray, if using, or line with parchment paper. Set aside.

Cream the sugar, shortening and salt in a mixing bowl. Mix in the corn syrup. Add the eggs one at a time, beating after each. Beat the mixture until light and fluffy.

In a separate bowl, combine the cake flour and baking powder. Add to the egg mixture alternately with the milk. Add the vanilla and blend well.

For each cookie, place 1/4 cup of batter on a baking sheet. Use a knife or offset spatula to shape each cookie into a 4 to 6-inch circle; do not flatten. Space the cookies 2 inches apart. Bake until light brown around the edges, 18 to 20 minutes. Cool the cookies completely on wire racks.

For the Frosting: Place the powdered sugar in a large bowl. Gradually add enough of the boiling water, stirring constantly, until the mixture is thick and spreadable. Remove half of the frosting to a double boiler set over, but not touching, simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.

When cookies are cool, turn the cookies to frost the bottoms. Using a knife or offset spatula, coat half of each cookie with chocolate frosting and the other half with white frosting. Repeat until all cookies are done.

This recipe yields about 22 cookies.

Comments:This recipe produces a lighter, more cake-like cookie.