* Exported from MasterCook *

Black & Whites

Recipe By :Sinyard
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sugar
1 1/2 cups shortening
1/2 cup non-fat dry milk solids
1 teaspoon light corn syrup
3 eggs
4 1/4 cups cake flour -- sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup water
1 1/2 teaspoons vanilla extract
Fondant Icing
3/4 cup water
2 pounds confectioners' sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
2 ounces sweet chocolate *

In a large mixing bowl, cream together sugar and solid white shortening
until light and fluffy.
Stir in dry milk solids and corn syrup.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift together the cake flour, baking powder, and salt.
Add dry ingredients to creamed mixture alternately with the water, beginning
and ending with the dry ingredients. Stir in vanilla.
Scoop out 1/3 cup of batter and place it on a greased and floured baking
sheet. Smooth out to 3 1/2-inch circle. Batter will spread considerably so
do not bake more than four on one cookie sheet at a time.
Bake in 350 F oven 18 minutes or until lightly browned. Cool on cake rack.
Frost half of cookie with chocolate fondant and half with vanilla. Hold
cookie over bowl while frosting. Work quickly while fondant is warm.

FONDANT ICING: In a large saucepan combine water, confectioners' sugar, corn
syrup and vanilla. Using a candy thermometer, cook mixture over medium heat
until it reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add to 1
1/2 cups of the recipe.


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