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Black and White CookiesThese are my all-time favorite cookies in the whole world. I can sit and eat 4 at a time with a freshly brewed pot of coffee watching my favorite movies.Cookie Dough
2 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) sweet butter, softened (sweet butter only)
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 1/2 cups milkFrosting
1/2 cup water
1/2 cup light corn syrup
2 cups granulated sugar
Pinch of cream of tartar
1 cup confectioners` sugar
1 teaspoon vanilla extract
2 tablespoons hot water
2 tablespoons unsweetened Dutch processed cocoa
2 tablespoons hot brewed coffeeFit a heavy bottom saucepan with a candy thermometer. Over high heat, cook water, corn syrup, sugar and cream of tartar until it registers 240 degrees F ( soft ball stage).Remove pan from heat. Vigorously whisk in confectioners` sugar, vanilla extract and hot water until creamy. Make sure you have the cookies cooled and lined up for the icing, very important! Quickly spread half of the icing on 1/2 of the cookie. To other half, whisk cocoa and hot coffee into the remaining icing. Spread on other half of cookie. Let stand 15 minutes.Preheat oven to 350 degrees F. Set 2 racks in the middle of oven.In a medium bowl, stir together flour, baking powder and salt.In a mixing bowl, with mixer, beat butter and sugar for 15 seconds, until smooth. Add the eggs, one at a time, beating well after each one until incorporated. Add vanilla and lemon extracts and continue beating until fluffy about 2 minutes.With the mixer on its slowest setting, gradually beat in half of the flour mixture. Beat in milk and remaining flour mixture.On a nonstick or parchment lined cookie sheets, drop 1/2 cup mounds of dough 4 inches apart. Bake 11 minutes, turning pans once, front to back for even baking until the cookies are lightly tanned. Set the cookie sheets on a rack to cool.Frost with white and chocolate frosting (above).
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