Black and White Cookies
1 3/4 cups sugar
1/2 pound butter
1 cup milk
1/2 teaspoon vanilla
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate
In a large mixing bowl combine the sugar and butter until it becomes fluffy.
Add eggs, milk, vanilla and lemon extract and mix until smooth.
In a medium bowl, combine flours, baking powder and salt.
Add dry ingredients to the wet in batches, stirring well. Drop spoonfuls of dough about 2 inches apart on buttered baking sheets.
Bake at 375 degrees F until 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 a double boiler over simmering water. Add chocolate and warm the mixture until chocolate is melted and the frosting is smooth. Remove from heat. With brush, coat half the cookie with chocolate frosting and the other half with white frosting.
Makes 2 dozen large cookies or about 4 dozen small (mini) cookies