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.
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.
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.