Zabar's Black and White Cookies
Yield: 2 dozen cookies
1 3/4 cups granulated sugar
1/2 pound unsalted butter, softened (2 sticks)
4 large eggs
1 cup milk
1/2 tsp vanilla extract
1/4 tsp lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 c confectioners' sugar
1/3 to 1/2 c boiling water
1 oz bittersweet chocolate
Preheat the oven to 375. Butter two baking sheets and set aside.
To make the cookies:
large mixing bowl, combine the sugar and butter. Mix with mixer or hand until fluffy.
Add the eggs, milk, and vanilla and lemon extracts and mix until smooth. In a medium bowl,
combine the flours, baking powder, and salt and stir until mixed. Add the dry
ingredients to the wet in batches, stirring well to combine. Using a soup spoon
or ice cream scoop, drop
spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake until the edges
begin to brown, 20 to 30 minutes. Allow to cool completely.
To make the frosting:
Place the confectioners' sugar in a large bowl. Gradually add enough
of the boiling water to the sugar, stirring constantly, until mixture is thick and
spreadable. Remove half of the frosting to the top half of a double boiler set over
simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is
melted and the frosting is smooth. Remove from the heat. With a brush, coat half the
cookie with chocolate frosting and the other half with white frosting.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart
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