Black & Whites

makes: 16

cookie
4-1/4 cup cake flour, sifted
1-1/2 teaspoon baking powder
¼ teaspoon salt
1-1/4 cup granulated sugar
1-1/2 cup vegetable shortening
½ cup nonfat dry milk powder
1 teaspoon light corn syrup
3 eggs
⅔ cup water
1-1/2 teaspoon vanilla
fondant
¾ water
2 pounds powdered sugar
¼ cup light corn syrup
½ tsp vanilla
2 ounces semi-sweet chocolate, melted

Preheat oven to 350F. Grease and flour a baking sheet. Sift together the cake flour, baking powder, and salt; set aside. Cream together sugar and shortening until light and fluffy. Stir in milk powder and corn syrup. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternating with the water, beginning and ending with the dry ingredients. Stir in vanilla. Scoop out ⅓ cup of batter and place it on a baking sheet. Smooth out to 3-1/2 inch circle. Batter will spread considerably so do not bake more than four at a time. Bake 18 minutes or until lightly browned. Cool on cake rack; frost half of cookie with chocolate fondant and half with vanilla. Work quickly while fondant is warm. Make fondant: In a large saucepan combine water, powdered sugar, corn syrup and vanilla. Cook over medium heat until it reaches 100 degrees on a candy thermometer. Measure out half of this mixture and add melted chocolate to it.