I Got Mooned

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My absolute favorite thing to do every year when I go back home to the Cuse (Syracuse) is stop by a dozen or so local bakeries and pick up some half-moon cookies. I dunno Los Angeles… I’m not hatin’ on you, but you’re failing in the pizza and half-moon cookie departments. These cookies are awesome discs of moist vanilla, lemon scented cake, smeared half with vanilla frosting, and half with dark chocolate. It’s the most perfect cookie ever.

What’s that? Black-and-white cookies? What? No. They’re half-moons. There’s all kinds of he-said-she-said about the name of these cookies. It appears that upstaters/New Englanders call them “half-moons” while others refer to these cookies as “black and whites.” But they’re called half-moons. Got it?

This recipe made ~18 or so cookies, depending on how big you like ‘em.

Ingredients

• 2 c cake flour
• 2 c all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c unsalted butter
• 1 3/4 c sugar
• 3 eggs
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice, or 1/2 tsp of zest
• 1 c milk

Instructions

1. Start by beating the sugar and the butter together, until fluffy.
2. In a separate bowl, sift together flours, baking powder, and salt. Set aside.
3. When butter/sugar mixture is light and fluffy, add one egg at a time (waiting for the egg to fully incorporate before adding the next.)
4. Add vanilla extract and lemon juice/zest
5. Add a 1/3 of the dry ingredient mixture, then some milk, then some dry, then some milk, etc, until you’ve incorporated it all. *Do NOT over-mix!*
6. Measure out little mounds by either using a large spoon, or a disher. Leave at least 2″ in between each mound. Bake on parchment paper or Silpat lined sheets for 15 mins at 350 degrees.

When they’re done, move them to cooling racks and don’t touch ‘em for a good 15 minutes.

Frosting ingredients

• 4 c powdered sugar
• 1/2 cup water
• 3 oz unsweetened chocolate (Not chips.)
• 1 tsp light corn syrup
• 1/2 tsp vanilla extract

Frosting instructions

1. In a bowl, dump 4 cups of powdered sugar.
2. In a small pot, boil 1/2 cup of water, and slowly add to powdered sugar. *You only need a wee bit! You will NOT be using all of the water. Add slowly and stir until desired consistency.
3. Add vanilla extract and stir.

This is the conclusion of your vanilla frosting side.
For Chocolate:

4. Melt chocolate pieces either over a double boiler, or in microwave, stir in corn syrup, and add to vanilla frosting.
5. Stir together.

I rather enjoy frosting… to an embarrassing degree. So if you’re like me, you’ll need to make a double batch of frosting, to get a nice thick layer on all the cookies.

All roads lead to milk. Mmmm…

If you must call them “black and whites” at least have some black and whites to accompany them

You don’t have to pick a favorite side. Just start down the middle!

These will last quite a long time actually. I keep them in a covered container out on the counter… and have been known to make excuses as to why I need to pass them during the day so I can eat one.

And hey, any reason to drink more milk is a good one, right?

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4 Notes

1. Anie says:

   April 7, 2011 at 5:19 pm

   Thanks for the recipe—hope to try it soon.

   I moved to California (Bay Area) three years ago from upstate and I have to agree: Sorely lacking both in pizza and half-moons. Also in apples.

   Reply
   • admin says:

     April 7, 2011 at 5:22 pm

     OMG I miss apple picking so much! And the fresh apple cider samples.

     Reply
2. Tina says:

   April 7, 2011 at 8:30 pm

   You know, in NYC they are called Black and Whites. I think it’s an upstate NY thing to call them Half Moons.

   Reply
3. Lisa Sayah says:

   April 8, 2011 at 11:43 am

   I just stumbled on your blog though livejournal and now I really want to make these. I’m from southern California, so I have to call them black and whites, but they’re my favorite. In my experience, the best place to get them out here is in Jewish delis. It’s impossible to find them anywhere else, and if you can find them, they’re not as good.

   Reply