---------- Recipe via Meal-Master (tm) v8.03
       Title: BLACK & WHITES
  Categories: Cookies, Desserts
       Yield: 16 servings
            -Marlene Sinyard HFWK05A
   1 1/4 c  Granulated sugar
   1 1/2 c  White shortening;solid
     1/2 c  Non-fat dry milk solids;inst
       1 ts Light corn syrup
       3    Eggs;
   4 1/4 c  Cake flour;sifted
   1 1/2 ts Baking powder
     1/4 ts Salt
     2/3 c  Water
   1 1/2 ts Vanilla extract
   In a large mixing bowl, cream together sugar and solid
   white shortening until light and fuffy. Stir in dry
   milk solids and corn syrup. Add eggs, one at a time,
   beating well after each addition. In a separate bowl,
   sift together the cake flour, baking powder, and salt.
   Add dry ingredients to creamed mixture alternately
   with the water, beginning and ending with the dry
   ingredients. Stir in vanilla. Scoop out 1/3 cup of
   batter and place it on a greased and floured baking
   sheet. Smooth out to 3 1/2-inch circle. Batter will
   spread considerably so do not bake more than four on
   one cookie sheet at a time.  Bake in 350F oven 18
   minutes or until lightly browned. Cool on cake rack;
   frost half of cookie with chocolate fondant and half
   with vanilla.  Hold cookie over bowl while frosting.
   Work quickly while fondant is warm.
   **FONDANT ICING** 3/4 water, 2 lbs confectioner’s
   sugar, 1/4 cup light corn syrup, 1/2 tsp vanilla
   extract, 2 ounces sweet chocolate *see note In a large
   saucepan combine water, confectioners' sugar, corn
   syrup and vanilla. Using a candy thermometer, cook
   mixture over medium heat until it reaches 100 degrees.
   *Note: To make chocolate fondant, melt 2 ounces sweet
   chocolate and add to 1 1/2 cups of the recipe.
   SOURCE:  Molly O'Neil’s NY COOKBOOK