---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Black & Whites
 Categories: Cookies, Desserts
      Yield: 16 Servings
 
  1 1/4 c  Granulated sugar
  1 1/2 c  Shortening
    1/2 c  Instant non-fat dry milk
      1 ts Light corn syrup
      3    Eggs
  4 1/4 c  Cake flour; sifted
  1 1/2 ts Baking powder
    1/4 ts Salt
    2/3 c  Water
  1 1/2 ts Vanilla extract
           Fondant Icing:
    3/4 c  Water
      2 lb Confectioner's sugar
    1/4 c  Light corn syrup
    1/2 ts Vanilla extract
      2 oz Sweet chocolate * see note
 
  In a large mixing bowl, cream together sugar and solid white
  shortening until light and fluffy. 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" circle. Batter will
  spread considerably so do not bake more than four on one cookie
  sheet at a time. Bake in 350°F 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°F.

  * Note:

  To make chocolate fondant, melt 2 oz sweet chocolate and add to
  1-1/2 cups of the Fondant Icing recipe.

  Recipe by NY Cookbook by Molly O'Neil

  Posted by: Marlene Sinyard (HFWK05A)
 
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