Recipe#7393

Title: Black White 03

From: Nannette Wilson njwilson@nr.infi.net 
 Newsgroups: rec.food.baking 
 Subject: Re: Zabar's Black and White Cookies 
 Date: Sun, 24 Jan 1999 11:34:02 -0800 
 Message-ID: <36AB75AA.5B9C4BE2@nr.infi.net> 

2 cups granulated sugar
 1 cup (2 sticks) unsalted butter, softened
 4 large eggs
 1 teaspoon vanilla
 5 cups cake flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1 cup milk
 Preheat oven to 375 degrees.  Grease 2 baking sheets
 Mix sugar and butter until fluffy.  Add eggs and vanilla, mixing
 until smooth.  In separate bowl, combine and mix dry ingredients.
 Add half of flour mixture to wet ingredients.  Stir lightly.  Add
 milk and stir lightly again.  Add remaining flour mixture.  Combine
 just until mixed.  Do not overmix.  Using a soup spoon, drop mixture
 on cookie sheets 2 inches apart.  Bake 15 minutes, just until edges
 brown.  Allow to cool before icing.  Makes 26-28 4-inch cookies.
 Black-and-White Glaze
 3 cups sifted confectioners' sugar
 3/4 teaspoon vanilla
 1/4 cup milk
 Combine confectioners' sugar, milk, vanilla and mix until smooth.
 If mixture is too thick, add more milk, 1 tsp at a time until glaze
 is just spreadable (be careful not to add too much liquid or the
 glaze wont't set). Makes about 1 cup.
 3 cups sifted confectioners' sugar
 3/4 teaspoon vanilla
 6 tablespoons unsweetend sifted cocoa powder
 1/2 to 3/4 cup milk
 For black glaze follow above instructions, including the 6 Tbsp
 unsweetened cocoa powder and increasing the amount of milk.  Makes
 about 1 1/4 cups.
 To frost cookies, use a knife and frost the vanilla half of all
 the cookies first.  After frosting the chocolate halves, allow
 cookies to dry on rack until glaze sets.