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1
Preheat the oven to 400 F. Cut parchment paper to cover a large baking sheet.
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2
If making large cookies, trace four 4 1/2-inch circles on each sheet of parchment.
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3
If making smaller cookies, trace four 3 1/2-inch circles.
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4
Place oven rack in the center of the oven.
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5
In a large bowl, using a hand-held or stand mixer, cream together the sugar, shortening, and butter until light and fluffy.
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6
Reduce speed to medium and add the corn syrup, then the eggs, one at a time, beating after each until just incorporated.
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7
In another large bowl, combine the flours, baking powder, and salt.
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8
On medium speed, beat the dry ingredient mixture into the creamed mixture, alternating with milk, and beginning and ending with dry ingredients.
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9
Add vanilla, lemon, and orange flavorings.
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10
To make large cookies, place 1/2 cup batter in the center of each circle and spread evenly with the back of a spoon or rubber spatula to fill the outline.
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11
Bake one tray at a time for 10 minutes, or until the bottoms are golden.
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12
To make smaller cookies, spread 3/4 cup batter in each circle.
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13
Bake one tray at a time, for 8 minutes, or until the bottoms are golden.
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14
To make the vanilla icing, combine the ingredients in the top of a double boiler over barely simmering water.
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15
Stir until well combined.
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The mixture will be thick.
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Cook to 100 degrees.
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18
If too thick, add a few drops of water.
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19
Remove from heat; keep icing over hot water.
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20
Turn cookies over and frost one half of the flat side with vanilla icing.
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21
You can use a piece of wax paper as a guide for an even line of icing.
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22
Using a pastry brush (or paintbrush) instead of a spatula or knife gives the smoothest surface.
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23
To keep icing glossy, dont go over it too much.
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24
Place on a rack to dry.
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25
To make chocolate icing, add melted chocolate to vanilla icing.
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26
Apply the chocolate icing when the vanilla icing dries.
