Half Moon Cookies
- FOR THE DOUGH:
- 1 cup Butter, Softened
- 1/8 teaspoons Lemon Zest
- 1-1/2 teaspoon Salt
- 2 teaspoons Vanilla
- 1 Tablespoon Baking Powder
- 1-1/2 cup Sugar
- 3 whole Eggs
- 4-1/2 cups Flour
- 1 cup Milk (no Non Fat)
- FOR THE WHITE ICING:
- 1/2 cups Chopped White Chocolate Pieces Or Candy Coating
- 2 cups Powdered Sugar
- 2 Tablespoons Corn Syrup
- 1/4 cups Hot Water
- 1/2 teaspoons Vanilla
- FOR THE CHOCOLATE ICING:
- 1/2 cups Semi-sweet Chocolate
- 2 cups Powdered Sugar
- 2 Tablespoons Corn Syrup
- 1/4 cups Hot Water
- 1/2 teaspoons Vanilla
- Preheat oven to 400 F. Line 2 baking sheets with parchment paper and set aside.
- For the dough: In a large mixing bowl, cream butter, lemon zest, salt, vanilla and baking powder. Beat in sugar. Add eggs one at a time, making sure you mix well after each addition. Carefully mix in flour, alternately with the milk, beginning and ending with the flour.
- Using a large cookie scoop, drop dough onto cookie sheets. Be sure you leave about 2 inches between each cookie on the cookie sheet. Flatten each cookie with a glass that you've dipped in flour.
- Bake cookies until golden, about 9-11 minutes. Then remove the baking sheets from the oven and set them on a rack. Let cookies cool on baking sheets for 5 minutes before removing cookies to a cooling rack to cool completely.
- For the icing: Start with the white icing. Microwave the white chocolate in a bowl until smooth. Heat it for 30 seconds at a time, stirring before heating for additional 30 second increments.
- Sift powdered sugar into a large bowl. Stir in corn syrup, water and vanilla. Whisk in melted white chocolate until smooth. Add more hot water a teaspoon at a time if chocolate is too thick. Using an offset spatula spread white chocolate over one half of each cookie. Let chocolate set completely.
- While white chocolate sets, prepare semi-sweet chocolate icing in the same manner used for the white icing. Spread semi-sweet chocolate on the second half of each cookie and let chocolate set completely.
- Note: To make cherry glaze add 2 tablespoons of maraschino cherry juice into the white icing mixture.
- Recipe adapted from King Arthur Flour.
butter, lemon zest, salt, vanilla, baking powder, sugar, eggs, flour, milk, white icing, white chocolate, powdered sugar, syrup, ubc, vanilla, chocolate icing, semisweet chocolate, powdered sugar, syrup, ubc, vanilla
Taken from tastykitchen.com/recipes/desserts/half-moon-cookies-2/ (may not work)