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1
Heat the oven to 350 degrees.
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2
Coat 2 baking sheets with nonstick spray, if using, or possibly line with parchment paper.
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3
Set aside.
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4
Cream the sugar, shortening and salt in a mixing bowl.
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5
Fold in the corn syrup.
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6
Add in the Large eggs one at a time, beating after each.
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7
Beat the mix till light and fluffy.
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8
In a separate bowl, combine the cake flour and baking pwdr.
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9
Add in to the egg mix alternately with the lowfat milk.
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10
Add in the vanilla and blend well.
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11
For each cookie, place 1/4 c. of batter on a baking sheet.
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12
Use a knife or possibly offset spatula to shape each cookie into a 4 to 6-inch circle; don't flatten.
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13
Space the cookies 2 inches apart.
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14
Bake till light brown around the edges, 18 to 20 min.
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15
Cold the cookies completely on wire racks.
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16
For the Frosting: Place the powdered sugar in a large bowl.
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17
Gradually add in sufficient of the boiling water, stirring constantly, till the mix is thick and spreadable.
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18
Remove half of the frosting to a double boiler set over, but not touching, simmering water and add in the chocolate.
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19
Hot the mix, stirring, till the chocolate is melted and the frosting is smooth.
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20
Remove from the heat.
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21
When cookies are cold, turn the cookies to frost the bottoms.
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22
Using a knife or possibly offset spatula, coat half of each cookie with chocolate frosting and the other half with white frosting.
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23
Repeat till all cookies are done.
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24
This recipe yields about 22 cookies.
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25
Comments:This recipe produces a lighter, more cake-like cookie.
