Black and Whites

Directions

1. 1
   In a large mixing bowl, cream together sugar and solid white shortening until light and fuffy.
2. 2
   Stir in dry milk solids and corn syrup.
3. 3
   Add eggs, one at a time, beating well after each addition.
4. 4
   In a separate bowl, sift together the cake flour, baking powder, and salt.
5. 5
   Add dry ingredients to creamed mixture alternately with the water, beginning and ending with the dry ingredients.
6. 6
   Stir in vanilla.
7. 7
   Scoop out 13 cup of batter and place it on a greased and floured baking sheet.
8. 8
   Smooth out to 3 1/2-inch circle.
9. 9
   Batter will spread considerably so do not bake more than four on one cookie sheet at a time.
10. 10
    Bake in 350F (180C) F oven 18 minutes or until lightly browned.
11. 11
    Cool on cake rack; frost half of cookie with chocolate fondant and half with vanilla.
12. 12
    Hold cookie over bowl whilefrosting.
13. 13
    Work quickly while fondant is warm.
14. 14
    FONDANT ICING 3/4 water, 2 lbs confectioner's sugar, 1/4 cup light corn syrup, 1/2 teaspoon vanilla extract, 2 ounces sweet chocolate/
15. 15
    In a large saucepan combine water, confectioners' sugar, corn syrup and vanilla.
16. 16
    Using a candy thermometer, cook mixture over medium heat until it reaches 100 degrees.