Can't decide which is better, light or dark? Then the Half-Moon was made to order -- the Half-Moon cookie, that is!
Created about a century ago in upstate New York, the Half-Moon Cookie is a regional favorite. The original cookie was created at Hemstrought's Bakery in Utica, New York. Half-Moons featured a chocolate, soft-cookie base, frosted on one half with chocolate fudge and the other half buttercream. (A later version was vanilla cake, similarly frosted.)
You can make your own Half-Moon cookies, you can take undecorated sugar or shortbread cookies, frost half with chocolate and half with vanilla frosting. Or you can simply dip half the cookie in hot fudge sauce (or chocolate fondue) and allow to cool and set.
Makes an easy treat for in-between Moon days for kids and adults alike.
For the culinary connoisseur, or the baker who craves scratch-made, here's the original recipe from Hemstrought's Bakery (now closed), as featured in Saveur Magazine. Half-Moon Cookies
Original Recipe from Hemstrought's Bakery, Utica, New York
Source: Saveur Magazine, March 1999
MAKES ABOUT 30 For the Cookies:
3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cup sugar
16 tbsp. margarine, cut into pieces
3/4 cup unsweetened cocoa powder, sifted
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 cups milk Share a free sample Self-Empowerment Guide. How did the planets shape you? Discover the shocking details with our Self-Empowerment Guide!
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2-inches apart.
Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
To frost the cookies, use 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 heaping tbsp. buttercream icing. For scratch-made fudge icing
3 1/2 oz. bittersweet chocolate
3 1/2 oz. semisweet chocolate
1 tbsp. butter
4 1/3 cups confectioners’ sugar, sifted
2 tbsp. corn syrup
1 tsp. vanilla extract
Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat. For scratch-made buttercream icing
7 cups confectioners’ sugar
16 tbsp. room temperature butter, cut into pieces
1/2 cup vegetable shortening
7 tbsp. milk
1 tbsp. vanilla extract
Put sugar, butter, shortening, milk, vanilla, and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
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