| 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 | t | Vanilla |
| 1/4 | t | Lemon Extract |
| 2 1/2 | c | Cake Flour |
| 2 1/2 | c | All-Purpose Flour |
| 1 | t | Baking Powder |
| 1/2 | t | Salt |
| 4 | c | Confectioner's Sugae |
| 1/3 | c | Boiling Water, up to 1/2 |
| 1 | oz | Bittersweet Chocolate |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 5774
Calories From Fat: 1881
Total Fat: 213.8g
Cholesterol: 1251.1mg
Sodium: 2093.1mg
Potassium: 1378.1mg
Carbohydrates: 870.5g
Fiber: 14.3g
Sugar: 364.7g
Protein: 95.5g