Friday, April 22, 2011

Zabars Black and White Cookies with an Easter Flavor

After a great restful vacation, enjoying sun & warm weather, I am coming back to orders & orders & more orders!  I will also be providing the desert for a family gathering on Easter Sunday.  So today I start with my store orders - 2 dozen red velvet cupcakes - done.  Rasberry Bars - done.  & a request for "something for Easter"  I am thinking I will be making one of my favorites - the black & white cookies but will change them into Easter colors.  I have tried many recipes for these cookies but this is the best!  I'll provide pix in my next post!

Oh, almost forgot - family deserts.  Easter Black & Whites, Brownies (recipe next week)

Zabars Black & White Cookies (for Easter)

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter,softened
4 large eggs (room temp)
1 cup milk (whole is best)
1/2 tsp. vanilla extract  (pure)
1/4 tsp. lemon extract  (please only pure extract)
2 1/2 cups cake flour  check out this link on how to make cake flour)  Great blog!
2 1/2 cups all purpose-flour 
1 tsp.baking powder
1/2 tsp. salt


4 cups confectioners sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate


Preheat oven to 375*F. Butter 2 baking sheets and set aside.

Make the cookies:In a large mixing bowl,combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs,milk and vanilla and lemon extracts and mix until smooth.

In a medium bowl, combine the flours,baking powder and salt and stir until mixed. Add the dry ingredients to the wet in batches,stirring well to combine. Using a soup spoon,drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown,20 to 30 minutes. Allow to cool completely.

Make the frosting:  Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar,stirring constantly,until mixture is spreadable.

Remove half of the frosting to the top of a double boiler set over simmering water and add the chocolate.  (or use food coloring for Easter Colors - pink, yellow, pale green)Warm the mixture,stirring,until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush,coat half the cookie with chocolate frosting and the other half with white frosting.

I some times double the recipe for the two frostings

This frosting is the traditional shiny chocolate and vanilla but I also like to use my chocolate fudge & vanilla frosting.

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