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Black & Whites

Source: Retro Desserts
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Active Time:  30 Minutes
Total Time:  1 Hour
  Makes a dozen BIG cookies
Hey, are these cookies or cakes? I have had some so moist that they fell apart when picked up. Others have been dry as crackers. The ideal should be light, moist, and buttery yet firm enough to handle. The pro bakers frosted with fondant, scooped and reworked out of giant buckets. We use a fondant-style glaze.
For the Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 1/2 cups milk
For the Frosting:
1/2 cup water
1/2 cup light corn syrup
2 cups 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 coffee
Set 2 racks in the middle of the oven and preheat to 350 degrees F.

In a medium bowl, stir together the flour, baking powder, and salt.

In a mixing bowl, with an electric mixer, beat the butter and sugar for 15 seconds, until smooth. Add the eggs, one at a time, beating until each is incorporated. Add the 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 the milk and then the remaining flour mixture.

On nonstick or parchment-lined cookie sheets, drop 1/2-cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning the pans once, front to back, for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool.

Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar, and cream of tartar until it registers 240 degrees F (soft ball).

Remove the pan from the heat. Vigorously whisk in the confectioners' sugar, vanilla, and hot water until creamy looking. Quickly spread half of the icing on one half of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes.

Serving size = 1 cookie

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes a dozen BIG cookies
Calories: 487
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 93g
Sodium: 102mg
% Cal. from Fat: 22%
Cholesterol: 33mg
Protein: 4g
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