Wednesday, June 4, 2008

Recipe Box Swap Thursday!

swap blogpost

I just recently discovered a Neat blog I have to say...., No That is the name of the blog. Anywho, today is recipe box swap, so here is a recipe for my FAVORITE cookie ever! Apparently these are not easy to come by outside of the Metro New York area. If I ever do move from here at least I will be set with these. Bagels are my next problem! If have never had these before you must make them. You will not be disappointed. The cookies are light and tender, just like they should be!

This recipe is from Gale Gand of the food network. One tip I do have is to Absolutely make sure that you sift the cocoa powder for the black frosting! Other wise you get little cocoa lumps when you spread our frosting out. This doesn't taste different, it is just an aesthetic thing . These are so tasty, so tasty that my husband took two for breakfast the other day! They also keep well in an airtight container for at least a week (if of course they last that long) And don't let the icing seem tedious. Its quick and easy.

Black And Whites

8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla and chocolate icing, recipes follows

Vanilla Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon pure vanilla extract

Chocolate Icing:
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk

Preheat the oven to 350 degrees.

Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.

Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.

When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.