| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Sugar |
| 1/2 |
lb |
Butter |
| 4 |
|
Eggs |
| 1 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Lemon Extract |
| 2 1/2 |
c |
Cake Flour |
| 2 1/2 |
c |
All-Purpose Flour |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 4 |
c |
Confectioner's Sugae |
| 1/3 |
c |
Boiling Water; (up to 1/2) |
| 1 |
oz |
Bittersweet Chocolate |
INSTRUCTIONS
FROSTING
Source: Long Island Newsday
In a large mixing bowl, combine the sugar and butter until fluffy. Add
eggs, milk, vanilla and lemon extract and mix until smooth. In a medium
bowl, combine flours, baking powder and salt.
Add the dry ingredients to the wet in batches, stirring well. Drop
soupspoonful of dough 2 inches apart on greased baking sheets. Bake at 375
degrees until the edges begin to brown. 20 to 30 minutes. Let cool
completely. To make frosting, put confectioners' sugar in a bowl. Stir in
enough water to make the mixture thick and spreadable. Remove half the
frosting to the top half of of a double boiler over simmering water. Add
chocolate and warm mixture until chocolate is melted and frosting is
smooth. Remove from heat. With a brush, coat half the cookie with the
chocolate frosting and the other half with the white frosting. Makes 2
dozen large cookies.
Posted to JEWISH-FOOD digest Volume 98 #014 by Paul Dunetz
<pejid@pop.erols.com> on Jan 7, 1998
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