| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Granulated sugar |
| 1 |
c |
(2 sticks) unsalted butter; softened |
| 4 |
lg |
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 |
Confectioners' sugar |
| 1/3 |
c |
Boiling water (up to 1/2) |
| 1 |
oz |
Bittersweet chocolate |
INSTRUCTIONS
FROSTING
(Molly O'Neill) New York cookbook, c1992
1.Preheat the oven to 375 deg.F. Butter two baking sheets and set aside.
2. Make the cookies. In a large mixing bowl, combine the sugar and butter
and mix by machine or hand until fluffy. Add the eggs, milk and vanilla and
lemon extracts and mix until smooth.
3. 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 drop spoonfuls of the dough 2 inches apart
on the prepared baking sheets. Bake until the edges begin to brown, 20 to
30 minutes. Allow to cool completely.
4. Make the frosting: Place the confectioner's sugar in a large bowl.
Gradually add enough of the boiling water to the sugar, stirring
constantly, until mixture is thick and spreadable.
5. 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. Makes 2 dozen cookies.
Posted to Bakery-Shoppe Digest V1 #196 by "Marian Poller"
<mpoller@netvision.net.il> on Aug 19, 1997
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