Black and Whites
From fireraven 15 years agoIngredients
- Cookies: shopping list
- 3 c AP flour shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp baking powder shopping list
- 1/4 tsp baking soda shopping list
- 1 tsp grated lemon peel shopping list
- 1 1/4 c sugar shopping list
- 3/4 c unsalted butter, softened shopping list
- 6 tbs shortening shopping list
- 2 eggs shopping list
- 1/4 c sour cream shopping list
- 1 tbs vanilla shopping list
- Icing: shopping list
- 1/4 c heavy whipping cream, plus additional if necessary shopping list
- 2 tbs light corn syrup shopping list
- 2 cups plus 2 tbs powdered sugar shopping list
- 3 tbs dutch-processed cocoa shopping list
- 1/4 tsp vanilla shopping list
How to make it
- Heat over to 350F. Line 3 baking sheets with parchment paper. Whisk flour, salt, baking powder and baking soda in med bowl. Whisk in lemon peel.
- Beat sugar, butter and shortening in large bowl at med-high speed 3-4 min or until light and fluffy. Add eggs one at a time, beating until blended. At low speed, beat in half of the flour mixture just until blended. Beat in sour cream and 1 tbs vanilla. Beat in remaining flour mixture just until blended.
- Drop by scant 1/4 cupfuls on baking sheets at least 3 inches apart. Bake 10-14 mins or until edges are just browned and cookies are barely beginning to color. Cool compltely on wire wrack. (Cookies can be made 2 days ahead and stored in an airtight container)
- Heat cream and corn syrup in small saucepan over med to low heat 1 min or just until warm and blended. Whisk cream mixture and powdered sugar in med bowl until smooth and thick spreadable glaze forms.
- Place half the icing (about 1 cup) in small bowl; whisk in cocoa and 1/4 tsp vanilla until smooth and spreadable. (If to thick, add more cream, if to thin add more powdered sugar)
- With small thin spatual, spread about 1 tsp white icing on half of each cookie, trying to keep a line down the center. Spread other side with about 1 tsp chocolate icing. Let stand 2 hours or until icing is set.
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