Vanilla Half Moon Cookies Recipes

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HALF-MOON COOKIES



Half-Moon Cookies image

This recipe makes 21 large or 34 small cookies, depending on the amount of dough used. Stir the leftover berry puree (used to tint the icing) into your morning yogurt or oatmeal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h5m

Yield Makes 21 large or 34 small

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup buttermilk
3/4 cup fresh berries, such as raspberries, blueberries, or blackberries
2 cups confectioners' sugar
1 tablespoon plus 1 teaspoon honey
1 teaspoon fresh lemon juice
1 1/2 teaspoons unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 2 minutes. Add 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix). Refrigerate dough until firm, about 1 hour.
  • Roll 1- or 1 1/2-tablespoon pieces of dough into balls; place 2 inches apart on parchment-lined baking sheets. Bake until bottoms turn golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored at room temperature up to 1 day.
  • Cook berries and remaining 1 tablespoon granulated sugar in a small saucepan over medium-high heat, stirring and crushing berries until soft and juices have been released. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and let cool completely.
  • Whisk together confectioners' sugar, honey, lemon juice, and 2 tablespoons water in a small bowl. Transfer half of icing to another bowl, and whisk in 1 teaspoon more water. Divide remaining portion in half again, and stir 1/2 teaspoon berry puree into one part, and cocoa powder and 3/4 teaspoon water into other. Spread white icing on half of each cookieâ??s flat side and fruit or chocolate icing on other half. Let set 30 minutes before serving.

HALF MOON COOKIES (WHITE)



Half Moon Cookies (White) image

Growing up, there was a local bakery that made the best half-moon cookies. That bakery isn't in business any more, so now I have to make my own. Half Moon cookies bring back such great childhood memories for me. For frosting, use recipe #188454.

Provided by MsBindy

Categories     Drop Cookies

Time 30m

Yield 30 cookies

Number Of Ingredients 10

1/2 cup shortening
1/4 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 cup sour milk (1 Tbsp white vinegar plus milk to make 1 cup)
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Steps:

  • Cream butter, shortening and sugars together.You can use all butter, or all shortening if you prefer, but the texture and shape will come out a little different.
  • Mix in eggs and vanilla. Combine dry ingredients together in a separate bowl.
  • Combine in dry ingredients and sour milk, alternating until mixed well.
  • Drop from Tablespoons onto greased cookie sheet (About 1/8 cup is the right size) Your cookie sheet should not be warped, or else your cookies won't come out nice and round. Allow plenty of room for the cookies to spread. Start with 4 cookies to a sheet and then see if you can increase to fitting 6 cookies.
  • Bake at 375 F for 12-15 minutes.
  • Frost the BOTTOM of the cookies. Half with white frosting, half with chocolate frosting with frosting recipe #188454.

Nutrition Facts : Calories 146.6, Fat 5.7, SaturatedFat 2.1, Cholesterol 19, Sodium 143.2, Carbohydrate 21.8, Fiber 0.4, Sugar 10.7, Protein 2.2

VANILLA HALF MOON COOKIES



Vanilla Half Moon Cookies image

These delicious cake-like cookie have been around for more than a century. I don't know how they got started, but they are a staple at restaurants, coffee shops, delis, and bakeries all over New York, New Jersey and beyond. The name says it all, these large, sweet and buttery, dome shaped cookies, are iced with two flavors of...

Provided by Angela (Grammy) Derby

Categories     Cookies

Time 1h10m

Number Of Ingredients 15

COOKIE INGREDIENTS:
3/4 c shortening
1 1/2 c sugar
2 eggs
1 tsp vanilla extract
1 c sour milk (1 tbsp. white vinegar, then add milk to make 1 cup)
3 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
FROSTING:
1/2 c butter, softened
4 1/2 c confectioners' sugar
1 1/2 tsp vanilla extract
5-6 Tbsp milk

Steps:

  • 1. Preheat oven to 375'F.
  • 2. Cream shortening, sugar, eggs and vanilla. Add sour milk, flour, baking powder, baking soda and salt. Mix well.
  • 3. Drop by 1/4 cupfuls onto a greased baking sheet, rounding off the tops to make a thick-like looking pancake.
  • 4. Bake for about 12-15 minutes or until edges are bottoms are just beginning to brown. DO NOT OVERBAKE, you don't want them to be dry.
  • 5. Cool them on a wire rack. Once cooled completely, it's time to frost them. Remember to turn them upside down and frost the bottom.
  • 6. Frosting: In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
  • 7. Frost the cookies on half of the bottom side with the vanilla frosting. Then add 1 oz. of unsweetened melted chocolate or Hershey's Unsweetened Baking Cocoa and mix well. (You may have to add a little more milk to this.) Now, frost the other half and there you have it...Half Moons!

THE ORIGINAL HEMSTROUGHT BAKERY HALF-MOON COOKIE



The Original Hemstrought Bakery Half-Moon Cookie image

In NYC and elsewhere, they are known as "Black and Whites" or "half-and-half's". President Obama dubbed them "Unity Cookies". In Germany, where they are iced with either the vanilla or chocolate fondant only, they are called "Amerikaners"... Here in Central New York, we call them Half-Moon cookies and they are slightly...

Provided by Kelly Lollman

Categories     Cookies

Time 1h20m

Number Of Ingredients 27

COOKIES
3 3/4 c all purpose flour
3/4 tsp baking powder
2 tsp baking soda
2 1/4 c granulated sugar
1 c butter, cubed
3/4 c cocoa powder, sifted
1/4 tsp salt
2 large eggs
1 tsp pure vanilla extract
1 1/2 c milk
FROSTING - CHOCOLATE
3 1/2 oz bittersweet chocolate
3 1/2 oz semi-sweet chocolate
1 Tbsp butter
4 1/3 c confectioner's sugar
2 Tbsp corn syrup
1 tsp pure vanilla extract
1 pinch salt
1 c boiling water
FROSTING - VANILLA
7 c confectioners' sugar
1 c butter, cubed, room temp
1/2 c vegetable shortening
7 Tbsp milk
1 Tbsp pure vanilla extract
1 pinch salt

Steps:

  • 1. Preheat oven to 350°.
  • 2. Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
  • 3. Put sugar, butter, cocoa and salt in bowl of 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.
  • 4. Spoon or pipe batter onto parchment-lined baking sheets, making 3'' rounds 2'' apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
  • 5. Frosting - Chocolate: Melt 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 - 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 warm in a double boiler over low heat.
  • 6. Frosting - Vanilla: Put sugar, butter, shortening, milk, vanilla and salt in a bowl. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
  • 7. Using 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. vanilla icing.

VANILLA HALF-MOONS



Vanilla Half-Moons image

Great German recipe. It has been very popular at our home during the holidays.

Provided by HENDRIK

Categories     World Cuisine Recipes     European     German

Time 12m

Yield 80

Number Of Ingredients 7

¾ cup butter, softened
½ cup white sugar
2 egg yolks
1 ½ vanilla beans, divided
1 ½ cups all-purpose flour
½ cup ground almonds
2 cups confectioners' sugar for rolling

Steps:

  • In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.5 g, Cholesterol 9.7 mg, Fat 2.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 4.5 g

THE "ORIGINAL HALF MOON COOKIES"



The

Better than the ones you can get in a bakery just lke the originals in the north end of boston. The key to the recipe is the nutmeg and as weird as it seems the soured milk

Provided by Pumpkie

Categories     Drop Cookies

Time 35m

Yield 10 large cookies

Number Of Ingredients 10

1/2 cup shortening
1 cup sugar
1 egg, beaten
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup sour milk (add 1 tblspn of vinegar to milk)
1 teaspoon vanilla

Steps:

  • Cream together shortening and sugar and then add beaten egg and vanilla.
  • sift together flour, baking powder, baking soda, salt and nutmeg.
  • add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms.
  • cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned.
  • If the batter comes out soupy or sticky I add additional flour

HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY) RECIPE - (4.3/5)



HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY) Recipe - (4.3/5) image

Provided by jbrockel

Number Of Ingredients 26

OR 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
2 eggs
1 tsp. vanilla extract
1 1/2 cups milk
FOR THE 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
Pinch salt
FOR THE 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
Pinch salt

Steps:

  • Hello all. Here is the actual recipe for Hemstrought's half-moons. I used to work at Hemstrought's back in the 70s when the store was on Oriskany Circle. It's since been demolished to make way for the highway. Bob Hemstrought was a nice guy, though not sure if he's still around now. He was the head baker. So... here you go! We all know it's worth the effort! Enjoy! FOR THE COOKIES: 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. 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. 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 THE BUTTERCREAM ICING: 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. TO FROST THE COOKIES: Using 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.

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