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Ingredients
- 4 cups (16 ounces) cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 16 Tablespoons (2 Sticks) margarine -- softened
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract I -- ( do not use lemon oil)
- 1 cup milk
- ICINGS
- 1/4 cup light corn syrup
- 1/3 cup water
- 5 cups (20 ounces) confectioners sugar
- 1/2 teaspoon vanilla extract
- 2 ounces unsweetened chocolate -- melted
- 2 to 4 Tablespoons water
Preparation
Step 1
For the cookies:Preheat oven to 350. Line 2 large baking sheets with parchment paper.
Whisk together the flour, baking powder and salt.
In a large bowl, beat the butter and suar with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, vanilla and lemon extract until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and beat in 1/3 of the flour mixture, followed by half of the milk. Repeat with half the remaining flour mixture and the remaining milk. Beat in remaining flour mixture until combined.
Scoop 1/4 cup mounds of batter onto baking sheets, spaced about 2 inches apart. Use the back of a spoon or your fingers dipped in water to smooth the tops of the cookies. Bake the cookies until the edges are just beginning to turn light golden brown, about 15 minutes, switching and rotating the baking sheets halfway through baking.
Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire rack and let cool completely, 1 hour.
For the icings: Bring the corn syrup and water to a boil in a medium saucepan on medium-high heat. Remove the pan from the heat and whisk in the confectioners sugar and vanilla until smooth. Measure half of the icing into a separate bowl and whisk in the melted chocolate and 2 to 4 tablespoons of the water as needed until the mixture is smooth and spreadable.
Spread each icing on each half of the cookies and let sit for about 1 hour until the icing has hardened.