Nothing better than baking with my mama on a Saturday night!
1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs, at room temperature
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate
1 teaspoon light corn syrup
1 to 2 tablespoons unsweetened cocoa (optional)
1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or line with parchment paper.
2. In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, one at a time, then milk and vanilla and lemon extracts, and mix until smooth. Scrape down bowl.
3. In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
4. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets (make the cookies as small or large as you would like – I used one full scoop per cookie and I made about 10 cookie.)
5. Bake in oven until edges begin to brown, about 18-20 minutes.
6. Allow cookies to cool completely.
7. Boil a cup or so of water in a small pot. Place confectioners’ sugar in large, heat-safe mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. (If the mixture does get too thin, add a bit more sugar to the bowl.) Leave remaining boiling water on the stove.
8. Spread frosting on half of the flat side of each cookie.
9. Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water and bring it back to a simmer (creating a double-boiler). Stir in the bitter or unsweetened chocolate until melted, as well as the light corn syrup.
10. At this point, depending on the chocolate you used and your preferences, you might find the chocolate color to be a little lighter than the “black” of a black-and-white cookie. If so, add in a tablespoon or so of cocoa powder. (I didn’t need to add this to mine.)
11. Ice the remaining half of the cookies with the chocolate frosting. (Add a little bit of water to the frosting if you need to thin it out.)
12. Let the frosting set.
recipe found on smittenkitchen