Zabar's Black-And-White Cookies

Recipe Ingredients

		Cookies
		Nonstick cooking spray - as needed
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - softened
1 3/4 cups	346g / 12oz	Granulated sugar
4		Eggs - room temperature
1 cup	237ml	Milk - room temperature
1/2 teaspoon	2.5ml	Vanilla extract
1/2 teaspoon	2.5ml	Lemon extract
2 1/2 cups	156g / 5.5oz	Cake flour
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
		Frosting
4 cups	792g / 27oz	Powdered sugar - sifted
1/4 cup	59ml	Boiling water - (to 1/3)
2 oz	56g	Bittersweet chocolate - chopped

Recipe Instructions

For the Cookies: Heat the oven to 375 degrees. Coat 2 baking sheets with nonstick spray and set aside.

Beat together the butter and sugar in a large mixing bowl until fluffy. Add the eggs, one at a time, beating after each. Add the milk and vanilla and lemon extracts and mix until smooth.

In a medium bowl, combine the cake and all-purpose flours, the baking powder and the salt and stir until mixed. Add the dry ingredients to the wet in batches, mixing well to combine.

For each cookie, place 1/4 cup of batter on a baking sheet. Use a knife or offset spatula to shape each cookie into a circle; do not flatten. Space the cookies 2 inches apart. Bake the cookies until the edges begin to brown, 15 to 17 minutes. Remove to a wire rack to cool completely.

For the Frosting: Place the powdered sugar in a large bowl. Gradually add enough of the boiling water, stirring constantly, until the mixture is thick and spreadable.

Remove half of the frosting to a double boiler set over, but not touching, simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.

Turn the cookies to frost the bottoms. Using a knife or offset spatula, coat half of each cookie with chocolate frosting and the other half with white frosting. Repeat until all cookies are done.

This recipe yields about 26 cookies.

Each cookie: 306 calories; 79 mg sodium; 52 mg cholesterol; 9 grams fat; 5 grams saturated fat; 53 grams carbohydrates; 4 grams protein; 0.68 gram fiber.

Source:
The Los Angeles Times, 04-17-2002

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