Description:

Hemstrought's Bakery Half Moon Cookies

Source:

Saveur Magazine, March 1999

Serves/Makes:30 approx.

Ingredients

• 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

Preparation

• 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.

Comments

From Hemstrought's Bakery in Utica, NY