Tuesday, May 29, 2007

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.

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