ZABAR'S BLACK AND WHITE COOKIES

Cookies:

1 3/4 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs

1 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Frosting:

4 cups confectioners' sugar

1/3 to 1/2 cup boiling water

1 ounce bittersweet chocolate

Preheat the oven to 375 F. Butter 2 baking sheets and set aside.

Make the cookies: In a large mixing bowl, combine the sugar and butter, and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

Make the frosting: Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spread-able.

Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting. Makes 2 dozen cookies.

POTATO CHIP COOKIES

1 cup butter

3/4 cup sugar

1 1/2 cups flour

1 tsp vanilla

1 cup crushed potato chips

1 cup chopped pecans

Powdered sugar

1. Cream together butter and sugar. Gradually add flour and mix well. Add vanilla and potato chips and mix well. Fold in nuts.

2. Drop onto ungreased cookie sheets and flatten with the bottom of a drinking glass which has been dipped in sugar.

3. Bake at 350 for 8-10 minutes. Makes 3 to 4 dozen

MEXICAN WEDDING COOKIES


1/2 cup butter

2 tbs. powdered sugar

1 cup flour

1/2 cup chopped pecans

1 tsp vanilla

Whisk together butter and sugar until light. Add flour, pecans, and vanilla. Press dough and roll into 1-inch balls. Place on greased cookie sheet and flatten slightly. Bake at 300 degrees for 25-30 minutes. Roll in additional powdered sugar while warm. Roll again in sugar when cool.

Note--Be careful to bake only until a light brown color. Cookies may be stored for several days. Sprinkle with confectioners sugar before serving.

TOLL HOUSE COOKIES


1 c sifted flour
1/2 t baking soda
1/2 t salt

Sift together and set aside.

1/2 c softened butter or shortening
6 T granulated sugar
6 T brown sugar
1/2 t vanilla
1/4 t water
1 egg
1 c chocolate chips
1/2 c chopped nuts

Mix these ingredients together in this order. Add the flour mixture and blend well. Add chocolate chips and nuts. Bake on greased baking sheet at 325o for 10-12 minutes.

APRICOT BARS

1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/2 c quick-cooking oats
1 c brown sugar
3/4 c butter
3/4 c apricot preserves

Sift together dry ingredients; stir in oats and sugar. Cut in butter until crumbly; pat 2/3 of crumbs in 11 x 7 x 1 1/2 inch pan. Spread with preserves; top with remaining crumbs. Bake at 375o for 35 minutes. Cool. Makes 2 1/2 dozen bars.