From the Good Housekeeping Baking cookbook:
2 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
10 T. (1 1/4 sticks) unsalted butter, softened
1 c. granulated sugar
2 large eggs
2 t. vanilla extract
1/2 c. buttermilk
1 3/4 c. confectioners' sugar
Millions of people across the world suffer from infertility, loss of vision, fatigue and back pain. check this site out viagra uk sale As there is no side effect, men can take this pharmaceutical yet seniors and men with average income can’t afford to buy expensive anti-impotency medicines. generico levitra on line twomeyautoworks.com Some patients 5mg cialis generic suffered from pain, indigestion, and chronic diarrhea. A couple leading to on line cialis a healthy sex life and proper erectile functioning than exercise. 1/4 c. unsweetened cocoa
1/4 c. light corn syrup
8 – 10 t. warm water
Preheat oven to 350º . In small bowl, stir together flour, baking soda, and salt.
In a large bowl, with mixer at medium speed, beat butter and granulated sugar until creamy. Beat in eggs and vanilla until blended. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with the flour. Beat until just combined, scraping bowl occasionally with rubber spatula.
Drop dough by 1/4 cups [or smaller, I did generous tablespoon-sized blobs for 3" cookies] about 3" apart on 2 ungreased large cookie sheets. Bake 15 to 17 minutes, rotating sheets between upper and lower racks halfway through baking, until edges begin to brown and tops spring back when lightly touched with finer. With wide spatula, transfer cookies to wire racks to cool completely.
When cookies are cool, prepare glazes: In medium bowl, mix 1 1/2 c. confectioners' sugar, 1 T. corn syrup, and 5 – 6 t. warm water, 1 teaspoon at a time, to good spreading consistency. Turn cookies over, flat side up. With small spatula, spread glaze over half of each cookie. Allow glaze to set 20 minutes.
Meanwhile, prepare chocolate glaze: In small bowl, stir together remaining 1/2 c. confectioners' sugar, cocoa, remaining 1 T. corn syrup, and remaining 3 – 4 t. water, 1 teaspoon at a time, to good spreading consistency. With clean small spatula, spread chocolate glaze over remaining un-iced half of each cookie. Let glaze set completely, at least 1 hour.
[print_link}