Description
Half Moon Cookies, also known as Black & White Cookies, are delightful soft cookies topped with half chocolate and half vanilla icing.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2 tablespoons milk (for chocolate glaze)
- 2 tablespoons boiling water (for chocolate glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, until well combined.
- Drop spoonfuls of batter onto prepared baking sheets.
- Bake for 12-15 minutes or until lightly golden. Allow cookies to cool completely.
- For the icing, mix powdered sugar with water to reach desired consistency; divide into two bowls, adding cocoa to one bowl.
- Spread chocolate icing on one half and vanilla icing on the other half of each cookie.
Notes
- Ensure the cookies are completely cool before icing them.
- You can store the cookies in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg