INGREDIENTS

INSTRUCTIONS

FONDANT ICING
From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Wed, 3 Jul 1996 06:33:39, -0500
While I was in Maryland visiting with the littlest Radis, there was a
discussion about BLACK & WHITE cookies. While I have never had this taste
treat, driving through NYC yesterday, made me realize that I did have the
recipe,
In a large mixing bowl, cream together sugar and solid white shortening
until light and fuffy. 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: 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.
SOURCE: Molly O'Neil's NY COOKBOOK; posted on PRODIGY, in 1994 by -Marlene
Sinyard HFWK05A
JEWISH-FOOD digest 226
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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