Black-and-White Cake Cookies
INGREDIENTS
 INGREDIENTS
COOKIES
 FROSTING
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large egg whites
 1 1/2 cups powdered sugar, divided $
3 tablespoons 2% reduced-fat milk, divided $
1/4 teaspoon almond extract
2 tablespoons unsweetened cocoa
ALTERNATE FROSTING

For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until
smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to
thin to same consistency as white icing.
Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Read More http://www.epicurious.com/recipes/food/views/Black-and-White-Cookies-106171#ixzz2nPf1xwcW
Preparation

Preheat oven to 375°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder,
and salt, stirring with a whisk.
Place applesauce in a fine sieve; let stand 15 minutes.
Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2
minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.
Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or
until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.
To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring
well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1
teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until
frosting is set.
Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk
until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate
frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set

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Cooking Light
SEPTEMBER 2002