Teresa's Recipes
Half Moon Cookies
Indulge in the delightful taste of Half Moon Cookies, also known as Black and White Cookies! These iconic treats boast a soft, cake-like texture and are topped with a luscious two-toned icing that is sure to please every palate. Originating from New York, these cookies have been a beloved staple since the early 20th century, symbolizing the perfect balance between chocolate and vanilla, much like the diversity of the city itself.
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, softened Unsalted butter
- 1 cup Granulated sugar
- 2 large Eggs
- 1/4 cup Milk
- 1 teaspoon Vanilla extract
- 1/4 cup Unsweetened cocoa powder
- 2 cups Powdered sugar
- 2 tablespoons Hot water
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 7g
- Carbs: 35g
- Protein: 3g
- Sodium: 150mg
- Sugar: 18g
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
- Using a rounded tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a large bowl, combine the powdered sugar, cocoa powder, and hot water until the mixture is smooth and glossy. If the icing is too thick, add a little more hot water, one teaspoon at a time, until the desired consistency is reached.
- Once the cookies are completely cool, use a spatula to spread the chocolate icing on half of each cookie. For the vanilla icing, reserve half of the icing mixture, omit the cocoa powder, and add a splash of milk and a few drops of vanilla extract. Blend until smooth and then spread on the remaining half of each cookie.
Tips
- For a fun twist, try adding citrus zest to the cookie batter for a refreshing flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- Feel free to experiment with different flavors of icing, such as coffee or almond.