Recipe: New York Times Black and White Cookies

Black and White Cookies

This recipe is adapted from one originally published by New York food writer and author Molly O'Neil (Workman). A
classic.

1 3/4 cups white sugar
1 cup unsalted butter - room temp.
4 large eggs
1 cup milk
1/2 tsp. vanilla extract
1/4 tsp. lemon extract or Boyajian lemon oil
2 1/2 cups cake flour
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt

Frosting:
4 cup confectioner's sugar
1/3 to 1/2 cup boiling water
1 ounce bitter or semi sweet chocolate

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In a large mixing bowl, combine sugar and butter until fluffy. Stir in eggs, milk, vanilla, extracts, until smooth.Fold in flours, baking powder, salt, and stir until mixed.

Using a soup spoon (or a small ice cream scoop) drop spoonfuls of dough onto baking sheet, leaving 2 inches of room between them.

Bake until edges are browned - about 20-30 minutes.

Frosting: Place confectioner's sugar in a bowl. Gradually stir in boiling water until you have a thick spreadable mixture. Remove half of frosting to a bowl and stir in melted chocolate. With a brush, decorate each cookie half with white frosting, half with chocolate. Let set until thoroughly dry.

About 2 dozen cookies.

Shortcut:
Go to a local pastry store or bakery and ask to buy a small amount of chocolate and white fondant. Heat fondant over low
heat in a doubleboiler. Spread on cookies.