Ingredients
- Cookies
- 4 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 16 tbsp unsalted butter, softened
- 1 3/4 cups sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp pure lemon extract
- 1 cup whole milk
- Icings
- 1/4 cup corn syrup
- 1/3 cup of water
- 5 cups confectioner's sugar
- 1/2 tsp pure vanilla extract
- 2 ounces unsweetened chocolate, melted
- 2-4 tsps water
Preparation
Step 1
For the Cookies
1. Adjust oven racks to upper middle and lower middle positions and preheat oven to 350.Line two baking sheets with parchment paper. Whisk flour, baking powder and slat together in a medium bowl
2.Using a standing mixer fitted with a paddle, beat butter and sugar together on medium speed until light and fluffy, 3-6 minutes. Add eggs, vanilla and lemon extract to bowl and comtinue to beat until combined, about 30 seconds, scraping doen bowl and beaters as needed
3.Reduce mixer speed to low and beat in 1/3 cup of flour mixture, followed by half of the milk.Repeat with the reamining half of flour and remaining milk.Beat in remaining flour. ( If you want , it can be refrigerated for up to 24 hours, let softened at room temperature before proceeding)
4.Scoop 1/4 cup mound of batter onto prepared baking sheets, spaced two inches apart. Using the back of a spoon or fingers dipped in water , smooth tops of cookies. Bake cookies until edges are begining to turn light golden brown, about 15 minutes, switching and roating sheets halfway through baking
5. Let cookies cool on sheets for 10 miniutes, then transfer to a wire rack and let cool completely, about one hour
Icings
1. Bring corn syrup and water to a boil in a medium saucepan over medium high heat. Off heat , whisk in comnfectioner's sugar and vanilla until smooth. measure half of the icing into a separate bowl and whsik in melted chocolate. Add 2-4 tsps of water to both icings as needed until mixture is spreadable and smooth
2. Place two -3 large wire racks over parchment paper( For easy clean up). Spread two tbsp of chocolate icing over half of each cookie with a small spatula(IMPORTANT- You are icing the bottom of the cookie), then let sit on wire racks until icing has just set, about 15 minutes.Spread vanilla icing over other half of cookie and letsit until icingshave hardened, about one hour before serving.
Can be store up to a week with parchmenet paper between layers