| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Black and White Cookies

4 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1 3/4 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract

White & Chocolate Frostings (recipe follows)

1. Preheat the oven to 375*F (190*C). Line two baking sheets with parchment paper or lightly grease; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large mixing bowl, beat at medium speed on an electric mixer the sugar and butter until fluffy. Beat in eggs, milk and extracts, until smooth. With a wooden spoon, stir in flour mixture until just mixed.
4. Drop the dough by tablespoonfuls onto baking sheet about 2-inches apart.
5. Bake until edges are browned, about 15 to 20 minutes.

Makes approximately 2 dozen cookies.

White & Chocolate Frostings

4 cups powdered sugar
1/3 to 1/2 cup boiling water
1 ounce semi sweet or bitter chocolate, melted

1. Place powdered sugar in a bowl. Gradually stir in just enough boiling water until its a thick spreadable mixture.
2. Remove half the sugar mixture to another bowl. Stir the melted chocolate into one half, leaving the other half white.
3. With a pastry brush, decorate each cookie half with white frosting, half with chocolate. Place frosted cookies on wire racks to dry completely before storing.