Half Moon Cookies
- 1 3/4 cups sugar
- 1 cup butter softened
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/2 cups flour, all-purpose
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 13 cup water boiling--to 1/2 cup
- 1 ounce chocolate, bittersweet
- Preheat the oven to 375F (190C).
- Butter 2 baking sheets and set aside.
- Make the cookies: In a large mixing bowl, combine the sugar butter and mix by machine or hand until fluffy.
- Add the eggs, milk, and vanilla and lemon extract and mix until smooth.
- In a medium bowl, combine the flours, baking powder, and salt and stir until mixed.
- Add the dry ingredients to the wet in batches, stirring well to combine.
- Usine a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets.
- Bake until the edges begin to brown 20 to 30 mintues.
- Allow to cool completely.
- Make the frosting: Place the confectioners' sugar in a large bowl.
- Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
- Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.
- Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth.
- Remove from the heat.
- With a brush, coat half the flat side of the cookies with chocolate frosting and the other half with white frosting.
- These are a puffy cake-like cookies.
sugar, butter, eggs, milk, vanilla, lemon extract, cake flour, flour, baking powder, salt, powdered sugar, water, chocolate
Taken from recipeland.com/recipe/v/half-moon-cookies-46301 (may not work)