Black And Tans

• 1 cup butter
• 1 3/4 cups granulated sugar
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp almond extract
• 4 lg eggs
• 3 1/4 cups ap flour
• 1 cup milk
• Chocolate Icing:
• 1 3/4 cups 10 x sugar
• 2 Tbsp light corn syrup
• 2 Tbsp hot water
• 1/2 cup semisweet chocolate chips, melted
• Espresso Icing:
• 2 1/4 cups 10 x sugar
• 2 Tbsp light corn syrup
• 2 Tbsp hot water
• 1 Tbsp espresso powder

1. Preheat oven to 375. lightly grease or line a baking sheet, or grease a muffin top pan.
2. Beat together butter, sugar, salt, baking powder, vanilla and almond extract till fluffy. Beat in eggs one at a time. Add flour alternately with the milk.
3. Drop the batter by 1/4 cupfuls onto the pan. The batter should form circles 2" in diameter. Bake for 10-12 min until brown on the edges. Remove from oven and cool completely before frosting.
4. To make icings, sift 10x sugar into a large bowl and add the corn syrup and hot water, stirring till smooth. add either melted chocolate or espresso powder, and mix. Ice half of each cookie with each type of icing.

butter, sugar, salt, baking powder, vanilla, almond, eggs, flour, milk, chocolate icing, sugar, corn syrup, water, chocolate chips, espresso icing, sugar, corn syrup, water, espresso powder

Taken from www.epicurious.com/recipes/member/views/black-and-tans-50117941 (may not work)