Fight Hunger In America With Bake Sales

Tuesday, March 1, 2011

| =ieee Fight HungerIn America With Bake Sales (NAPSA)—Holding a bake sale can be a sweet way to help end childhood hunger. In supportof the national Share Our Strength’s Great American Bake Sale campaign, sponsors Domino Sugar and C&H Sugar offer ways to save while baking fundraising treats. You can register to host a bake sale or simply redeem a coupon; you save money and Share Our Strength receives 10 for every coupon redeemed. For more information, visit www.dominosugar.com/bakesale or www.chsugar.com/bakesale. Mini Black & White Cookies Ingredients: 2% cups all-purpose flour 1 teaspoon baking soda % teaspoonsalt % cup unsalted butter (1% sticks), softened 1 cup Domino Granulated Sugar 2 large eggs 2 teaspoons vanilla extract % cup buttermilk Icing: 3% cups Domino Confectioners Sugar(1-lb box) 3 tablespoonslight corn syrup 1 tablespoon lemonjuice 2 teaspoons vanilla extract 4 to 6 tablespoons water % cup Dutch-processed cocoa powder Instructions: Cookies: Preheat oven to 350F. Line 4 cookie sheets with parchment paper. In a medium-size bowl, combine flour, baking soda andsalt; set aside. In a large mixing bowl, cream butter, sugar, eggs and et ; 4| ‘ ' vanilla until light and fluffy. Add flour mixture and buttermilk alternately to butter. Mix thoroughly; do not overmix. Use a small cookie scooper or fill a pastry bag with batter. Drop 1-inch-round portions of batter, 2 inches apart, onto prepared cookie sheets. Bake  to 10 minutes or until edges are slightly golden and cookies spring back to the touch. Cool completely on wire rack before icing. Icing: Mix sugar, corn syrup, lemon juice, vanilla and 4 tablespoons of water until smooth. Gradually add addi- tional water, % teaspoon at a time, until icing is spreadable. Divide icing into 2 bowls. Keep one vanilla, add cocoa powder to the other to make chocolate icing; mix until smooth. Decorating cookies: Using a small icing spatula, spread white icing onto one half of the flat side of the cookie, cre- ating a straight edge down the middle. Set on parchment paper; allow icing to dry 10 minutes before icing the other side with chocolate icing. Yields about 60 cookies.

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