-
1
The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees.
-
2
In a medium bowl, stir together the flour, baking pwdr and salt.
-
3
In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds till smooth.
-
4
Add in the Large eggs, 1 at a time, beating till each is incorporated.
-
5
Add in the vanilla and lemon extracts and continue beating till fluffy, about 2 min.
-
6
With the mixer on its slowest setting, gradually beat in 1/2 of the flour mix.
-
7
Beat in the lowfat milk and then the remaining flour mix.
-
8
On nonstick or possibly parchment lined cookie sheets, drop 1/2-c. mounds of dough at 4-inch intervals.
-
9
Bake the cookies for about 11 min, turning once for even baking, till the cookies are lightly tanned.
-
10
Set the cookie sheets on a rack to cold.
-
11
The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer.
-
12
Over high heat, cook the water, corn syrup, sugar and cream of tartar till it registers 240 degrees (soft ball).
-
13
Off heat, vigorously whisk in the confectioners' sugar, vanilla and warm water till creamy looking.
-
14
Quickly spread half of the icing on 1/2 of each cookie.
-
15
Whisk the cocoa and warm coffee into the remaining icing.
-
16
Spread it on the other halves of the cookies.
-
17
Let set for 15 min.
-
18
This recipe yields 1 dozen big cookies.
