Email to Phyllis_ aka_ Filus      

Black & White Cookies

Source of Recipe

Internat - e-mail
Black & White Cookies
Alert! High Saturated Fat Recipe! You can cut some of it by using stick margarine instead of the butter.
WW Points
Yield: 8 large cookies (1 per serving).

Cookies:
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/3 cup unsalted butter, at room temperature
1 egg
1/3 cup buttermilk

Black and White Icing:
2 cups confectioners' sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla
2 tablespoons plus 4 teaspoons milk
2 tablespoons unsweetened cocoa powder


Cookies:
Heat oven to 350F. Coat 2 baking sheets with cooking spray. In medium-size bowl, combine flour, baking soda and salt. In large bowl with electric mixer on medium speed, beat together sugar and butter until smooth and creamy, about 1 minute. Beat in egg until well combined. On low speed, alternately beat in flour mixture and the buttermilk, ending with flour mixture; beat until smooth.

Onto prepared sheets, for each cookie, drop 1/4 cup dough, spacing about 3 inches apart. Bake 1 sheet at a time in 350º oven 13 minutes, until wooden pick
inserted in centers tests clean. Remove cookies to rack to cool.

Black and White Icing:
In medium-size bowl, stir together confectioners' sugar, corn syrup, vanilla and 2 tablespoons plus 1 to 2 teaspoons milk until smooth but thick enough to coat cookie. Remove 1/4 cup icing to small bowl; stir in cocoa powder and remaining 2 teaspoons milk until smooth.

Turn cookies flat side up. Spread white icing over one half of flat side of each cookie, and chocolate icing over other half. Let stand at room temperature until set. Store airtight at room temperature for up to 3 days.

One cookie equals: 325 calories, 9 g fat (5 g saturated), 4 g protein, 59 g carbohydrates, 1 g fiber, 106 mg sodium, 49 mg cholesterol. ++++ WWP: 7