Title: Black & Whites
Categories: Cookies, Desserts
Yield: 16 Servings
1 1/4 c Granulated sugar
1 1/2 c Shortening
1/2 c Instant non-fat dry milk
1 ts Light corn syrup
3 Eggs
4 1/4 c Cake flour; sifted
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Water
1 1/2 ts Vanilla extract
Fondant Icing:
3/4 c Water
2 lb Confectioner's sugar
1/4 c Light corn syrup
1/2 ts Vanilla extract
2 oz Sweet chocolate * see note
In a large mixing bowl, cream together sugar and solid white
shortening until light and fluffy. 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" circle. Batter will
spread considerably so do not bake more than four on one cookie
sheet at a time. Bake in 350°F 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°F.
* Note:
To make chocolate fondant, melt 2 oz sweet chocolate and add to
1-1/2 cups of the Fondant Icing recipe.
