Black And White Cookies

CHOCOLATE GLAZE
1 tb Butter
1 Square unsweetened chocolate
1 c Confectioner’s sugar
1 tb Milk
1 tb Water
1/2 ts Vanilla

VANILLA GLAZE
1 tb Butter
1/2 ts Vanilla
2 1/2 tb Milk
1 1/2 c Sifted confectioner’s sugar
1 pn Salt

From Great American cookies (Lorraine Bodger)c1985 Makes about 2 dozen
cookies, baking pan: greased cookie sheet. Preheat oven to 350.

1. Cream the butter and sugar

2. Add the egg and vanilla and blend well

3. Add the melted chocolate and blend well

4.Stir together the flour, baking powder and salt. Add to the creamed
mixture alternately with the milk, blending well after each addition.
Divide the dough in half, wrap each half snugly in plastic and refrigerate
for 2-3 hours or until firm enough to roll out.

5. Dust the work surface and rolling pin with flour. Roll out half the
dough at a time to a little more than 1/8 inch thick. Cut with a round
cookie cutter 3 1/2-4″ in diameter. Lift away the excess dough and save for
re-rolling. Transfer the rounds to the cookie sheet, leaving 1 inch between
them.

6. Bake for 8-10 minutes. Let the cookies cool slightly on the cookie sheet
and then transfer to wire racks to finish cooling.

7. Use a small spatula to spread chocolate glaze on one half of each cookie
and vanilla glaze on the other half. Let the glazes harden

Chocolate glaze: Melt the butter and chocolate in a heavy saucepan over
very low heat. Add about 1/3 cup of the confectioner’s sugar and stir. In a
cup, stir together the milk, water and vanilla. Add that and the remaining
confectioner’s sugar to the choc. mixture and stir. Blend all the
ingredients with a wire whisk until very smooth.

Vanilla glaze: Melt the butter. Turn off the heat, add the vanilla and milk
and stir. Add the confectioners’ sugar and salt and blend until smooth.