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Half Moon Cookies
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Hemstrought's Bakery Half Moon Cookies

Saveur Magazine, March 1999

Serves/Makes:30 approx.

  • For the cookies:
  • 3-3/4 cups (875 ml) flour
  • 3/4 tsp (4 ml). baking powder
  • 2 tsp (10 ml). baking soda
  • 2-1/4 cups (525 ml) sugar
  • 16 tbsp (225 ml). margarine, cut into pieces
  • 3/4 cup (175 ml) cocoa, sifted
  • 1/4 tsp (1 ml). salt
  • 2 eggs
  • 1 tsp (5 ml). vanilla extract
  • 1-1/2 cups (350 ml) milk
  • For the fudge icing:
  • 3-1/2 oz (98 grm). bittersweet chocolate
  • 3-1/2 oz (98 grm). semisweet chocolate
  • 1 tbsp (15 ml). butter
  • 4-1/3 cups (1025 ml) confectioners sugar, sifted
  • 2 tbsp (30 ml). corn syrup
  • 1 tsp (5 ml). vanilla extract
  • Pinch salt
  • For the buttercream icing:
  • 7 cups (1650 ml) confectioners sugar
  • 16 tbsp (225 ml). room temperature butter, cut into pieces
  • 1/2 cup (125 ml) vegetable shortening
  • 7 tbsp (100 ml). milk
  • 1 tbsp (15 ml). vanilla extract
  • Pinch salt
  • For the cookies:
  • Heat oven to 350 degrees (175 C.).
  • 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 (or more).
  • Allow to cool, then remove from parchment.
  • For the fudge icing:
  • 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 (90 ml). boiling water and mix to a smooth, stiff paste with a rubber spatula.
  • Thin icing with up to 8 tbsp (125 ml). more boiling water.
  • Icing should fall from a spoon in thick ribbons.
  • Keep icing warm in a double boiler over low heat.
  • For the buttercream icing:
  • Put sugar, butter, shortening, milk, vanilla, and salt in mixing bowl.
  • Beat on low speed to mix, then increase to medium and beat until light and fluffy.
  • To frost the cookies:
  • Using a metal spatula, spread about 1 tbsp (15 ml). of warm fudge icing on half of the flat side of each cookie.
  • Spread the other half of each cookie with heaping 1 tbsp (15 ml). buttercream icing.
From Hemstrought's Bakery in Utica, NY

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