1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
5 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate
1 teaspoon light corn syrup.
1to 2 tablespoons unsweetened cocoa (optional)
About 2 dozen very large cookies
Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray or line with parchment paper. In large mixing bowl, combine sugar and butter. Add eggs, milk and vanilla extract and mix until smooth.
In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
Boil a cup of water in a small pot. Place confectioners sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. Leave remaing boiling water on the stove.
Spread frosting on half of the flat side of each cookie. Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water and bring it back to a simmer (creating a double-boiler). Stir in the bitter or unsweetened chocolate until melted, as well as the light corn syrup. You might find the chocolate color to be a little lighter than the “black” of a black-and-white cookie. If so, add a tablespoon or so of cocoa.
Ice the remaining half of the cookies with the chocolate frosting.
