INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, cream together sugar and solid white shortening
until light and fluffy. Stir in dry milk solids and corn syrup. Add eggs,
one at a time, beating well after each addition. In a separate bowl, sift
together the cake flour, baking powder, and salt. Add dry ingredients to
creamed mixture alternately with the water, beginning and ending with the
dry ingredients. Stir in vanilla. Scoop out 1/3 cup of batter and place it
on a greased and floured baking sheet. Smooth out to 3 1/2-inch circle.
Batter will spread considerably so do not bake more than four on one cookie
sheet at a time. Bake in 350F oven 18 minutes or until lightly browned.
Cool on cake rack; frost half of cookie with chocolate fondant and half
with vanilla. Hold cookie over bowl while frosting. Work quickly while
fondant is warm.
**FONDANT ICING**
3/4    water
1/4    cup light corn syrup
1/2    tsp vanilla extract
2 ounces sweet chocolate (*see note)
In a large saucepan combine water, confectioners' sugar, corn syrup and
vanilla. Using a candy thermometer, cook mixture over medium heat until it
reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add to
1 1/2    cups of the recipe.
Posted to MM-Recipes Digest V4 #256 by charlyd@mindspring.com on Sep 26,
1997

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