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Receta Black And Whites

by Global Cookbook

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

1. The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees.
2. In a medium bowl, stir together the flour, baking pwdr and salt.
3. 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.
4. 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.
5. 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.
6. 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).
7. Off heat, vigorously whisk in the confectioners' sugar, vanilla and warm water till creamy looking.
8. 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.
9. This recipe yields 1 dozen big cookies.
10. Yield: 1 dozen cookies

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