Black & White Cookies MS
http://www.marthastewart.com/312604/black-and-white-cookies
Ingredients
- INGREDIENTS
- 1 cup all-purpose flour
- 2/3 cup cake flour, not self-rising
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup milk
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- comments say this frosting not good, tho cookies are good
- 2 cups confectioners' sugar, sifted
- 2 tablespoons light corn syrup, plus more if needed
- 1 1/2 ounces bittersweet chocolate, melted
Preparation
Step 1
DIRECTIONS
Preheat oven to 350 degrees.
Sift together flours, baking powder, and salt; set aside.
In a medium bowl, whisk eggs and sugar until smooth.
Add milk, and whisk to combine. Whisk in melted butter and extracts.
Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
Line baking pans with Silpat nonstick baking mats.
Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart.
Bake until edges are light brown, 12 to 15 minutes.
Transfer cookies to a wire rack set over parchment paper to cool.
Try dif frosting-
In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.
Frosting from MS Baking Handbook:
1 cup heavy cream
3 1/2 cups confect sugar, sifted
5 tbs dutch process cocoa powder
6 tbs boiling water
Whisk cream into sugar til smooth
Set aside 1 1/4 cups for white icing
Combine cocoa with boiling water, stir til dissolved
Add to remaining sugar mixture, stir to combine
Use immediately