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Half-Moon Cookies
Any time I visit New York, I can’t resist stopping in a bakery to pick up a few Half-Moon Cookies. I love knowing that I have this recipe to turn to and bring the taste of New York home.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes 24 cookies 1x
- Category: Bakery
Ingredients
Scale
- Cookies
- 2 cups cake flour
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- Glaze
- 6 tablespoons water
- 1/4 cup light corn syrup
- 5 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 ounces dark chocolate chips or melts
Instructions
- For the cookies: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, using a whisk, stir together the cake flour, all-purpose flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and granulated sugar on medium-high speed for about 3 minutes, scraping down the sides of the bowl once.
- With the mixer running, add the eggs, milk, and vanilla in alternating batches with the flour mixture, ending with the flour mixture. Scrape down the sides of the bowl—the dough will have the consistency of cake batter.
- Using a cookie scoop, shape the dough into 2-inch rounds and place them on the prepared baking sheets 2 to 3 inches apart. Bake for about 20 minutes until the edges just begin to brown.
- Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely before glazing.
- For the glaze: In a small saucepan, combine the water and corn syrup and bring to a boil over medium heat. Immediately stir in the confectioners’ sugar and vanilla and whisk to make a smooth, translucent glaze.
- Use an offset spatula to ice one half of each cookie with the glaze.
- Meanwhile, put the chocolate chips in a small bowl and microwave on 40% power in 30-second increments, stirring after each. Stir the chocolate into the remaining glaze and ice the second half of each cookie. Transfer the cookies to wire racks to set completely. Serve.
