Reviews (1)

Add Rating & Review

13 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  0

Martha Stewart Member

Rating: 3 stars

08/24/2014

                I made these thinking they would be like the half-moon cookies I grew up loving from a deli-bakery in my hometown in western NY. They were good, but they were not at all what I expected. After some research, it seems that there are "half-moon cookies" - true to central NY - that are devil food cookies with buttercream frosting. Then there are "black and white cookies" true to NYC - vanilla cookies w/ an icing. These are the latter. Good cookies, but I believe the recipe name is misleading.

Back to Half-Moon Cookies

All Reviews for Half-Moon Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Half-Moon Cookies

Recipe Summary

prep: 45 mins

total: 3 hrs 5 mins

Yield: Makes 21 large or 34 small

Ingredients

Ingredient Checklist

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

Gallery

Half-Moon Cookies

Recipe Summary

prep: 45 mins

total: 3 hrs 5 mins

Yield: Makes 21 large or 34 small

Half-Moon Cookies

Half-Moon Cookies

Half-Moon Cookies

Recipe Summary

prep: 45 mins

total: 3 hrs 5 mins

Yield: Makes 21 large or 34 small

Recipe Summary

prep: 45 mins

total: 3 hrs 5 mins

Yield: Makes 21 large or 34 small

prep: 45 mins

total: 3 hrs 5 mins

prep:

45 mins

total:

3 hrs 5 mins

Yield: Makes 21 large or 34 small

Makes 21 large or 34 small

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (1)

Add Rating & Review

13 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  0

Martha Stewart Member

Rating: 3 stars

08/24/2014

                I made these thinking they would be like the half-moon cookies I grew up loving from a deli-bakery in my hometown in western NY. They were good, but they were not at all what I expected. After some research, it seems that there are "half-moon cookies" - true to central NY - that are devil food cookies with buttercream frosting. Then there are "black and white cookies" true to NYC - vanilla cookies w/ an icing. These are the latter. Good cookies, but I believe the recipe name is misleading.

Reviews (1)

Add Rating & Review

13 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  0

Add Rating & Review

13 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  0

13 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  0

13 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 2
  • 3 star values:
  • 7
  • 2 star values:
  • 3
  • 1 star values:
  • 0

Martha Stewart Member

Rating: 3 stars

08/24/2014

                I made these thinking they would be like the half-moon cookies I grew up loving from a deli-bakery in my hometown in western NY. They were good, but they were not at all what I expected. After some research, it seems that there are "half-moon cookies" - true to central NY - that are devil food cookies with buttercream frosting. Then there are "black and white cookies" true to NYC - vanilla cookies w/ an icing. These are the latter. Good cookies, but I believe the recipe name is misleading.

Martha Stewart Member

Rating: 3 stars

08/24/2014

                I made these thinking they would be like the half-moon cookies I grew up loving from a deli-bakery in my hometown in western NY. They were good, but they were not at all what I expected. After some research, it seems that there are "half-moon cookies" - true to central NY - that are devil food cookies with buttercream frosting. Then there are "black and white cookies" true to NYC - vanilla cookies w/ an icing. These are the latter. Good cookies, but I believe the recipe name is misleading.

Rating: 3 stars

All Reviews for Half-Moon Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Half-Moon Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest