1 1/4 cup Granulated sugar
cup White shortening, solid
1/2 cup Non-fat dry milk solids, instnt
1 tsp Light corn syrup
3 Eggs
4 1/4 cup Cake flour, sifted
1 1/2 tsp Baking powder
1/4 tsp Salt
2/3 cup Water
1 1/2 tsp Vanilla extract
FONDANT ICING
3/4 cup Water
2 lb Confectioner's sugar
1/4 cup Light corn syrup
1/2 tsp Vanilla extract
2 oz Sweet chocolate (*see note)
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From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Wed, 3 Jul 1996 06:33:39, -0500 While I was in Maryland visiting with the littlest Radis, there was a discussion about BLACK & WHITE cookies. While I have never had this taste treat, driving through NYC yesterday, made me realize that I did have the recipe,
In a large mixing bowl, cream together sugar and solid white shortening until light and fuffy. 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: 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.
SOURCE: Molly O'Neil's NY COOKBOOK; posted on PRODIGY, in 1994 by -Marlene Sinyard HFWK05A
JEWISH-FOOD digest 226
From the Jewish Food recipe list.
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