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Categories:
butter sugar eggs percent vanilla lemon cake flour flour baking powder salt sugar milk vanilla cocoa powder milk
Viewed: 54 - Published at: 4 years agoIngredients
- 8 tablespoons (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon pure lemon extract
- 1 1/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 2 tablespoons milk
Method
- Vanilla and chocolate icing, recipes follow
- 1/2 vanilla icing recipe
- Preheat the oven to 350 degrees F.
- Line a baking sheet with waxed or parchment paper.
- In a mixer, cream the butter.
- Add the granulated sugar and beat until fluffy.
- Add the eggs, milk, and extracts and mix to combine.
- In a large bowl, combine the flours, baking powder, and salt and mix well.
- Add the dry ingredients to the sugar-egg mixture and mix to blend.
- Using an ice-cream scoop, scoop the dough onto the prepared pans.
- With a spatula, press and spread each cookie into a circle about 2 1/2 inches in diameter and about 3/8-inch thickness.
- Bake for about 15 to 20 minutes, until golden.
- Let cool on wire racks.
- For the icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing.
- Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
- When cool, turn cookies over, so the flat side faces up.
- Spread white icing on half of each flat surface, then spread the other half with chocolate icing.
- Let set at room temperature for 30 minutes.
