Black and White Hearts
These are not the cake-like black and whites of New York fame, although the taste is very similar. This makes a crisp, rolled sugar cookie with a delicate orange flavor.
INGREDIENTS | YIELDS 72 COOKIES
- 4½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- 6 cups confectioners’ sugar
- 2/3 cup (more or less) boiling water
- 2 tablespoon butter
- 4 tablespoons corn syrup
- 1 tablespoon clear vanilla
- ¼ cup Hershey’s Special Dark cocoa
Sift dry ingredients. Cream together butter and sugar until light and fluffy. Add eggs, vanilla, and orange juice; beat well.
Add dry ingredients; blend. Chill 2 hours.
Preheat oven to 425°F. Grease a cookie sheet. Roll dough out on floured surface; cut with heart-shaped cutter. Bake 8–10 minutes. Cool
Blend confectioners’ sugar, boiling water, butter, corn syrup, and vanilla until smooth; separate into 2 batches. Add cocoa to one batch.
Spread half of a heart with the white icing and let dry. Spread the other half with the chocolate.