Have you ever just completely lost your thoughts?
For my swirling brain, this happens quite often.
But last night, I spent meticulous time writing out, at the risk of sounding egotistical, some of the most beautifully poetic words I have ever written in this tiny white box. And then it disappeared. One key stroke and all was gone. I lost my thoughts. Once they are out of me and onto the page, they are gone from me. When writing, it's like this jolt of energy bursts out of my fingertips and into the keys, never to return completely.
I was devastated for some moments, but as life goes, we gots to keep movin' on. I'll keep writing and it won't be the last time I have a poetic epiphany (I hope).
1 3/4 cups granulated sugar
16 Tbsp. (2 sticks) unsalted butter, room temperature
4 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups powdered sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate (I used the Ghiradelli chips)
1 teaspoon light corn syrup
1 to 2 tablespoons unsweetened cocoa (optional)
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large, deep bowl, mix sugar and butter either with a rubber spatula or electric mixer until fluffy. Add eggs, one at a time. Then the milk and vanilla and lemon extracts. Mix until smooth.
3. Gradually stir in the cake flour, all-purpose flour, baking powder and salt.
4. Using a large spoon, place heaping spoonfuls of the dough on the baking sheets, leaving about 2 inches between them. Bake until edges are lightly brown, 18-20 minutes. Cool COMPLETELY.
5. While your cookies cool, boil about a cup of water in a medium saucepan. Measure powdered sugar into a large, heat-safe bowl (glass is best here) and slowly stir in a tablespoon or two of the boiling water at a time. Be careful here. Mix thoroughly before adding more water, as a too-thin frosting is difficult to undo.
6. Spread your white frosting on half of the flat side of each cookie.
7. Returning the remainder of your boiling water to the stove, place your remaining white frosting bowl on top of the saucepan (creating a double boiler). Stir in your chocolate until melted along with the corn syrup. If you find your chocolate frosting to be too light-colored for your tastes, add a bit of cocoa powder.
8. Frost the other half of your cookie with your chocolate frosting. *
9. Let your frosting set and eat! These can be stored for about a week in an airtight container.
*I like the spreading method of frosting here, as I like the imperfect waves. You can feel free to pipe if you feel the need, but since this frosting is rather thick, spreading works well for me.