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Black and White Cookies

2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 teaspoon vanilla
5 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Preheat oven to 375 degrees. Grease 2 baking sheets

Mix sugar and butter until fluffy. Add eggs and vanilla, mixing
until smooth. In separate bowl, combine and mix dry ingredients.
Add half of flour mixture to wet ingredients. Stir lightly. Add
milk and stir lightly again. Add remaining flour mixture. Combine
just until mixed. Do not overmix. Using a soup spoon, drop mixture
on cookie sheets 2 inches apart. Bake 15 minutes, just until edges
brown. Allow to cool before icing. Makes 26-28 4-inch cookies.

Black-and-White Glaze

3 cups sifted confectioners' sugar
3/4 teaspoon vanilla
1/4 cup milk

Combine confectioners' sugar, milk, vanilla and mix until smooth.
If mixture is too thick, add more milk, 1 tsp at a time until glaze
is just spreadable (be careful not to add too much liquid or the
glaze wont't set). Makes about 1 cup.

3 cups sifted confectioners' sugar
3/4 teaspoon vanilla
6 tablespoons unsweetend sifted cocoa powder
1/2 to 3/4 cup milk

For black glaze follow above instructions, including the 6 Tbsp
unsweetened cocoa powder and increasing the amount of milk. Makes
about 1 1/4 cups.

To frost cookies, use a knife and frost the vanilla half of all
the cookies first. After frosting the chocolate halves, allow
cookies to dry on rack until glaze sets.


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