Jumbo Black & White Cookies

4 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter, room temp
1 8 oz. block cream cheese, room temp
1/2 cup crisco
2 cups sugar
1 1/2 cups powdered sugar
3 large eggs, room temp
2 tsp. grated lemon zest
1 tbs. lemon fresh lemon juice
2 tsp. vanilla extract

Chocolate Glaze
3 1/2 cups powdered sugar
8 oz. unsweetened chocolate
6 tbs. light corn syrup
1 1/2 tsp. vegetable oil
1 1/2 tsp. vanilla extract
7 tbs. boling water
2 tsp. rum or brandy

Vanilla Glaze
3 1/2 cups powdered sugar
3 tbs. light corn syrup
1 tsp. vanilla extract
4 tbs. milk or heavy cream

Use a whisk to combine flour, baking soda, baking powder, and salt in large bowl, set aside. Using electric mixer, cream butter, cream cheese, and crisco, then add granulated sugar, beating until light. Beat in 1/2 cup powdered sugar, then add eggs, beating after each addition. Add lemon zest, lemon juice, and vanilla and blend. Scrape down sides of bowl. Add the dry ingredients until well mixed, but don't overwork the batter. Cover with plastic wrap and chill batter for about 1 1/2 hours.
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Position rack on center shelf and preheat oven to 350 degrees. Line baking sheets with parchment paper. Place 1 cup of powdered sugar on plate next to work surface along with 1/3 cup measuring scoop. Shaping cookie on a time with your hands dusted with powdered sugar, form into a round ball and place on baking sheet. Gently flatten balls evenly with your hand.
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Bake cookies in batches for 18 to 21 minutes until outer rims are golden light and the middle is firm. Allow cookies to cool on sheets for about 5 minutes, then transfer to wire racks to cool further.
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To make chocolate glaze; Melt chocolate in double boiler. Stir melted chocolate, adding powdered sugar, light corn syrup, vegetable oil, vanilla, and rum. Stir in 7 tbs. hot water and set aside. To make Vanilla glaze; Mix powdered sugar, light corn syrup, vanilla, and milk in bowl until very smooth.
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Use the back of a spoon or rubber spatula to glaze cookies, one half at a time and allow to dry for a few minutes before glazing the other half. Let cookies sit on racks uncovered for a few hours until glaze completely dries. When set, cookies can be stored in airtight containers at room temp, and they will stay moist for several days.

Recipe take from "I Love to Cook Book" by Lauren Groveman. Makes about 18 five inch cookies. I added the liquor to the chocolate glaze to give it a nice sheen.