How to Cure a Tantrum

Make cookies!

Mini Black and White Cookies, Weight Watchers style

• 2 sprays cooking spray
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar, granulated
• 2 large egg(s)
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp table salt
• 2/3 cup fat-free skim milk
• 3 large egg white(s)
• 2 cup powdered sugar, divided
• 1/4 cup water, boiling, or more if necessary, divided
• 1/2 tsp vanilla extract
• 1 Tbsp unsweetened cocoa

• Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper. (I used a silpat instead)
  
  
• Beat butter and granulated sugar in a large bowl, using an electric mixer, until light and fluffy. Add whole eggs, one at a time, and incorporate with mixer; blend in 1 teaspoon of vanilla and lemon zest.
  
  
• Mix together flour, baking powder and salt in a separate medium bowl.
  
  
• Add half of flour mixture to butter mixture; add milk and beat well. Add remaining flour mixture and beat well.
  
  
• Whip egg whites in a medium bowl, with a wire whisk, until soft peaks form; gently fold egg whites into cookie batter.
  
  
• Drop batter by heaping teaspoons onto cookie sheets; batter should remain in high mounds. Make sure to leave at least 2-inches of space between each mound of batter.
  
  
• Bake cookies until edges turn slightly brown, about 10 to 12 minutes. Remove from oven and let cool on cookie sheets for 1 to 2 minutes; move to wire racks and allow to cool completely.
  
  
• Meanwhile, to make vanilla icing, combine 1 cup of powdered sugar, 2 tablespoons of boiling water and remaining 1/2 teaspoon of vanilla in a medium bowl; beat until smooth. Using a pastry brush or flexible spatula, paint half of each cooled cookie with vanilla icing. (NOTE: Make sure to ice the flat side of each cookie. You should always use the vanilla icing first)
  
  
• To make chocolate icing, combine remaining cup of powdered sugar, cocoa and 2 tablespoons of boiling water in a medium bowl; beat until smooth. Add a little more water, a teaspoon at a time, if icing is too dry. Using the same brush or spatula, paint the second half of the flat side of each cookie. Allow icing to dry completely before serving. Yields 2 cookies per serving.

I probably could have added more powdered sugar to my icing, to make it thicker. Next time. The cookies have a great taste.