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Ingredientes
- 2 1/4 c. all-purpose flour
- 1 tsp baking pwdr
- 3/4 c. unsalted butter - (1 1/2 sticks) room temperature
- 1/4 tsp salt
- 1 1/4 c. sugar
- 3 lrg Large eggs
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 1 1/2 c. lowfat milk
- 1/2 c. water
- 1/2 c. light corn syrup
- 2 c. sugar
- 1 pch cream of tartar
- 1 c. confectioners' sugar
- 1 tsp vanilla extract
- 2 Tbsp. warm water
- 2 Tbsp. unsweetened Dutch processed cocoa
- 2 Tbsp. warm coffee
Direcciones
- The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees.
- In a medium bowl, stir together the flour, baking pwdr and salt.
- In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds till smooth. Add in the Large eggs, 1 at a time, beating till each is incorporated. Add in the vanilla and lemon extracts and continue beating till fluffy, about 2 min.
- With the mixer on its slowest setting, gradually beat in 1/2 of the flour mix. Beat in the lowfat milk and then the remaining flour mix.
- On nonstick or possibly parchment lined cookie sheets, drop 1/2-c. mounds of dough at 4-inch intervals. Bake the cookies for about 11 min, turning once for even baking, till the cookies are lightly tanned. Set the cookie sheets on a rack to cold.
- The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar till it registers 240 degrees (soft ball).
- Off heat, vigorously whisk in the confectioners' sugar, vanilla and warm water till creamy looking.
- Quickly spread half of the icing on 1/2 of each cookie. Whisk the cocoa and warm coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 min.
- This recipe yields 1 dozen big cookies.
- Yield: 1 dozen cookies
