Black And Whites

Name: Black And Whites
Ingredients: 1 1/3 cups granulated sugar; 1 cup solid vegetable shortening, at room temperature; 1/2 cup (1 stick) unsalted butter, at room temperature; 2 teaspoons light corn syrup; 4 eggs, at room temperature; 2 1/4 cups cake flour; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup milk; 2 teaspoons vanilla; 1/4 teaspoon lemon flavoring; 1/8 teaspoon orange flavoring; 1 1/2 pounds confectioners sugar, sifted; 3/4 cup light corn syrup; 1/4 cup water; 1/2 teaspoon vanilla extract; 1 recipe vanilla icing; 4 ounces semisweet chocolate, melted

19 ingredients

26 steps

Ingredients

1 1/3 cups granulated sugar
1 cup solid vegetable shortening, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
2 teaspoons light corn syrup
4 eggs, at room temperature
2 1/4 cups cake flour
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla
1/4 teaspoon lemon flavoring
1/8 teaspoon orange flavoring
1 1/2 pounds confectioners sugar, sifted
3/4 cup light corn syrup
1/4 cup water
1/2 teaspoon vanilla extract
1 recipe vanilla icing
4 ounces semisweet chocolate, melted

Directions

1

Preheat the oven to 400 F. Cut parchment paper to cover a large baking sheet.
2

If making large cookies, trace four 4 1/2-inch circles on each sheet of parchment.
3

If making smaller cookies, trace four 3 1/2-inch circles.
4

Place oven rack in the center of the oven.
5

In a large bowl, using a hand-held or stand mixer, cream together the sugar, shortening, and butter until light and fluffy.
6

Reduce speed to medium and add the corn syrup, then the eggs, one at a time, beating after each until just incorporated.
7

In another large bowl, combine the flours, baking powder, and salt.
8

On medium speed, beat the dry ingredient mixture into the creamed mixture, alternating with milk, and beginning and ending with dry ingredients.
9

Add vanilla, lemon, and orange flavorings.
10

To make large cookies, place 1/2 cup batter in the center of each circle and spread evenly with the back of a spoon or rubber spatula to fill the outline.
11

Bake one tray at a time for 10 minutes, or until the bottoms are golden.
12

To make smaller cookies, spread 3/4 cup batter in each circle.
13

Bake one tray at a time, for 8 minutes, or until the bottoms are golden.
14

To make the vanilla icing, combine the ingredients in the top of a double boiler over barely simmering water.
15

Stir until well combined.
16

The mixture will be thick.
17

Cook to 100 degrees.
18

If too thick, add a few drops of water.
19

Remove from heat; keep icing over hot water.
20

Turn cookies over and frost one half of the flat side with vanilla icing.
21

You can use a piece of wax paper as a guide for an even line of icing.
22

Using a pastry brush (or paintbrush) instead of a spatula or knife gives the smoothest surface.
23

To keep icing glossy, dont go over it too much.
24

Place on a rack to dry.
25

To make chocolate icing, add melted chocolate to vanilla icing.
26

Apply the chocolate icing when the vanilla icing dries.