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Half Moon Cookies

A New York classic cookie. New York City calls them Black and Whites being immortalized in episode 74 of Seinfield. In Utica, NY at The Hemstrought Bakery they are called Half Moons. My first encounter with this cookie was in my freshman dorm at Syracuse University. A friend’s mother sent her these homemade cookies in a care package and I immediately asked for the recipe!
Ingredients

Cookie

  • 1 cup shortening
  • 1 ½ cup granulated sugar
  • 2 eggs
  • 3 ½ cup flour, sifted
  • 1 tsp. baking soda
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup sour milk*
  • 1 tsp. vanilla
  • *To make sour milk, add 1 Tbsp. vinegar to 1 cup milk, let sit for 5 minutes.

Fudge Icing

  • 3 ½ oz. bittersweet chocolate
  • 3 ½ oz. semi-sweet chocolate
  • 1 tbsp. butter
  • 4 1/3 cups confectioners’ sugar, sifted
  • 2 Tbsp. corn syrup
  • 1 tsp. vanilla extract
  • Pinch salt

Vanilla Icing

  • 2 ¾ cups confectioners’ sugar, sifted
  • 4 Tbsp. milk
  • 1 Tbsp. corn syrup
  • ½ tsp. clear vanilla
  • Pinch of salt
Directions
  • Preheat oven to 350˚F.
  • Sift together the flour, salt, baking powder, and baking soda in a medium bowl and set aside.
  • In a mixing bowl combine shortening and sugar and beat on medium speed until fluffy.
  • Add eggs and vanilla continuing to beat after each addition until smooth.
  • Add half of the sour milk, then half the flour mixture; repeat with remaining flour and milk.
  • With a #16 scoop or spoon the batter onto a parchment-lined baking sheet, making 3” rounds 2” apart. Bake until set, about 12 minutes.
  • Allow to cool, then remove from parchment paper.
  • Fudge Icing
  • Melt the bittersweet and the semi-sweet chocolates and butter in the top of a double boiler over simmering water on medium heat.
  • Add the confectionary sugar, corn syrup, vanilla, salt, and 6 Tbsp. boiling water and mix into a smooth stiff paste is achieved.
  • Thin icing with up to 8 Tbsp, more boiling water. The icing should fall from a spoon in thick ribbons.
  • Keep icing warm in double boiler over low heat.
  • Vanilla Icing
  • Whisk the confectioner’s sugar, 6 Tbsp, milk, the corn syrup, vanilla and slat together in a medium bowl.
  • Using a metal spatula, spread about 1 Tbsp. of warm fudge icing on half of the FLAT side of each cookie.
  • Spread the other half of each cookie with 1 Tbsp. white icing,
  • Allow icing to set completely, about 1 hour.

Categories

DessertCookiesAmericanPastryHolidaySpicy