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Title: Black and Whites
Categories: Cookie
Yield: 16 Servings
| 1 1/4 | c | Granulated sugar |
| 1 1/2 | c | White shortening; solid |
| 1/2 | c | Nonfat dry milk powder |
| 1 | ts | Light corn syrup |
| 3 | Eggs | |
| 4 1/4 | c | Cake flour; sifted |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2/3 | c | Water |
| 1 1/2 | ts | Vanilla extract |
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 350F 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**
3/4 water 2 lbs confectioner's sugar 1/4 cup light corn syrup 1/2 tsp 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 it reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add to : 1 1/2 cups of the recipe.
From: [mme] Gourmet
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