We’re getting there, my friends. Just two more recipes from Dave’s Graduation party and we’ll be done.
The recipe I am sharing here today is for Half Moon Cookies, or Black and White Cookies for Seinfeld fans. I first tasted the cookies from this recipe at my bachelorette party when my two bride’s maids made them for my female guests. The party was amazing, we had a henna artist giving everyone traditional henna tattoos, and a friend who is also a belly dancer and dance instructor gave us all a dance lesson and danced for us as well. It was an amazing evening topped off with tastes of upstate New York, like the Half Moon Cookies of Utica fame. Thank you Jen and Georgia for the fantastic evening (I can’t believe that was nearly 9 years ago!), and thank you Jen for the great recipe!
For Dave’s Graduation Party, he immediately thought of these cookies for a dessert, and with Little Man’s love of the moon I thought they were a great fit. I baked and decorated the cookies the night before Dave’s party, and our home smelled of rich chocolate and sugar for hours and hours. Warning, you’ll definitely want a nice tall glass of cold milk with these!
3 ½ oz. bittersweet chocolate
3 ½ oz. semisweet chocolate
1 tbsp. butter
4 ¼ c. powdered sugar
2 tbsp. corn syrup
1 tsp. vanilla
Pinch of salt
7 c. powdered sugar
1 c. butter, softened
Scant ½ c. milk
1 tbsp. vanilla
Pinch of salt
- Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
- For the Cookies: In a medium bowl whisk together the flour, baking powder and baking soda. Set aside. In a large bowl beat the sugar, butter, cocoa, and salt until it looks like dark, wet, chocolate sand. Add the eggs and vanilla, beating to combine. Add half of the milk and combine. Add half of the flour mixture and combine. Repeat with the remaining additions of milk and flour, blending well after each addition.
- Spoon the batter onto the prepared baking sheets in 3-inch rounds about 2-inches apart. Six dollops of batter should fit on a sheet.
- Bake for about 12 minutes, or until the cookies are set, rotating the sheets halfway through the baking time. When done slide the entire parchment sheet onto a rack to cool. Use a clean sheet of parchment for further batches. Once cool remove the cookies from the parchment and set aside until you are ready to decorate them.
- Fudge Icing: Melt both of the chocolates and butter in a double boiler over simmering water (I used a medium-sized metal bowl over a simmering pot of water). Add the powdered sugar, corn syrup, vanilla, salt and 6 tbsp. boiling water (use the water from your double boiler). Mix until smooth, but stiff. The icing should fall in thick ribbons from your spatula. Use more boiling water to thin the icing if necessary, adding it one tbsp. at a time. Be careful to not thin it too much.
- Vanilla Icing: In a large bowl beat the powdered sugar, butter, milk, vanilla and salt until light and fluffy.
- Decorate the Cookies: Spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. If the icing starts to seize up, just put it back over the double boiler until it loosens. Then spread about 1 tbsp. vanilla frosting over the other half of the cookie. Keep going with the rest…
- These cookies don’t stack well, so do so at your peril. They do not store well either, so they are best eaten within a day or two of frosting them. This shouldn’t be a problem.
Click here for a printable version of the Half Moon Cookies recipe.