New York Style Black & White Cookies by kittykat3308

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New York Style Black & White Cookies
Submitted by kittykat3308 on June 11, 2009 at 3:32 am

DESCRIPTION
New York Style Black & White Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
BLACK AND WHITE COOKIES

1 1/4 cups granulated sugar
1 ½ cups solid white shortening
½ cup instant non-fat dry milk solids
1 teaspoon light corn syrup
3 eggs
4 1/4 cups sifted cake flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
2/3 cup water
1 ½ teaspoons vanilla

Preheat oven to 350 degrees

1. In large mixing bowl cream together sugar and solid white shortening until light and fluffy.
2. Stir in dry milk solids and corn syrup. Add eggs, one at a time, beating well after each addition.
3. 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 the vanilla.
4. Scoop out 1/3 cup of the batter and place it on a greased and floured (or parchment lined) baking sheet. Smooth out to a 3 ½ inch circle. Batter will spread considerably so do not bake more than four on one cookie sheet at a time. Bake in a 350 degree oven 18 minutes or until lightly browned. Cool on cake rack; frost one half of cookie with vanilla fondant and half with chocolate. Hold cookie over bowl while frosting. Work quickly while fondant is warm. Makes 16

FONDANT ICING

3/4 cup water
2 pounds confectioners sugar
1/4 cup light corn syrup
½ teaspoon vanilla extract
2 ounces sweet chocolate (see note)

In a large saucepan combine water, confectioners sugar, corn syrup and vanilla. Using a candy thermometer, cook mixture over medium heat until temperature reaches 100 degrees.
NOTE: To make chocolate fondant, melt 2 ounces of sweet chocolate and add to 1 ½ cups of the fondant recipe.

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