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Jewish deli cookies. So. Damn. Good.
1 3/4 cups granulated sugar
1/2 lb unsalted butter, softened (2 sticks)
4 large eggs
1 cup 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 teaspoon baking powder
1/2 teaspoon salt
- Preheat the oven to 375.
- Butter two baking sheets and set aside.
- To make the cookies: In a large mixing bowl, combine the sugar and butter.
- Mix with mixer 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 or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
- Bake until the edges begin to brown, 20 to 30 minutes.
- Allow to cool completely.
Makes two dozen cookies.
4 cups confectioners’ sugar
1/3-1/2 cup boiling water
1 ounce bittersweet chocolate
- Place the confectioners’ sugar in a large bowl.
- Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
- Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.
- 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.
The chocolate frosting was a little too thick, so I thinned it out with water, adding about a quarter teaspoon at a time while stirring.
Recipe from Recipe Zaar.