Best 3 Half Moon Cookie Frosting Recipes
Indulge in the delightful world of half-moon cookies, a delectable treat that has captured hearts and taste buds for generations. Originating from the kitchens of grandmothers and passed down through families, these cookies boast a unique crescent shape and a crispy, buttery texture that melts in your mouth. Embark on a culinary journey as we unveil the secrets behind creating the perfect half-moon cookie frosting, transforming these humble treats into exquisite works of art. Discover a treasure trove of frosting recipes, each with its own distinct flavor profile, from the classic vanilla glaze to the decadent chocolate ganache. Whether you prefer a simple, understated elegance or a vibrant, eye-catching design, this collection has something to satisfy every craving. Prepare to elevate your baking skills and create half-moon cookies that will leave a lasting impression on all who taste them.
Let's cook with our recipes!
THE ORIGINAL HEMSTROUGHT BAKERY HALF-MOON COOKIE
In NYC and elsewhere, they are known as "Black and Whites" or "half-and-half's". President Obama dubbed them "Unity Cookies". In Germany, where they are iced with either the vanilla or chocolate fondant only, they are called "Amerikaners"... Here in Central New York, we call them Half-Moon cookies and they are slightly...
Provided by Kelly Lollman
Categories Cookies
Time 1h20m
Number Of Ingredients 27
Steps:
- 1. Preheat oven to 350°.
- 2. Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
- 3. Put sugar, butter, cocoa and salt in bowl of mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture.
- 4. Spoon or pipe batter onto parchment-lined baking sheets, making 3'' rounds 2'' apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
- 5. Frosting - Chocolate: Melt chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt and 6 tbsp. boiling water - mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep warm in a double boiler over low heat.
- 6. Frosting - Vanilla: Put sugar, butter, shortening, milk, vanilla and salt in a bowl. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
- 7. Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. vanilla icing.
HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY) RECIPE - (4.3/5)
Provided by jbrockel
Number Of Ingredients 26
Steps:
- Hello all. Here is the actual recipe for Hemstrought's half-moons. I used to work at Hemstrought's back in the 70s when the store was on Oriskany Circle. It's since been demolished to make way for the highway. Bob Hemstrought was a nice guy, though not sure if he's still around now. He was the head baker. So... here you go! We all know it's worth the effort! Enjoy! FOR THE COOKIES: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2-inches apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment. FOR THE FUDGE ICING: Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat. FOR THE BUTTERCREAM ICING: Put sugar, butter, shortening, milk, vanilla, and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy. TO FROST THE COOKIES: Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. buttercream icing.
HALF MOON COOKIES (WHITE)
Growing up, there was a local bakery that made the best half-moon cookies. That bakery isn't in business any more, so now I have to make my own. Half Moon cookies bring back such great childhood memories for me. For frosting, use recipe #188454.
Provided by MsBindy
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars together.You can use all butter, or all shortening if you prefer, but the texture and shape will come out a little different.
- Mix in eggs and vanilla. Combine dry ingredients together in a separate bowl.
- Combine in dry ingredients and sour milk, alternating until mixed well.
- Drop from Tablespoons onto greased cookie sheet (About 1/8 cup is the right size) Your cookie sheet should not be warped, or else your cookies won't come out nice and round. Allow plenty of room for the cookies to spread. Start with 4 cookies to a sheet and then see if you can increase to fitting 6 cookies.
- Bake at 375 F for 12-15 minutes.
- Frost the BOTTOM of the cookies. Half with white frosting, half with chocolate frosting with frosting recipe #188454.
Nutrition Facts : Calories 146.6, Fat 5.7, SaturatedFat 2.1, Cholesterol 19, Sodium 143.2, Carbohydrate 21.8, Fiber 0.4, Sugar 10.7, Protein 2.2
Tips:
- Ensure your cream cheese is softened: This will make it easier to mix and will result in a smoother frosting.
- Use high-quality butter: The butter is a key ingredient in this frosting, so it's important to use a good quality butter. Look for unsalted butter with at least 82% butterfat.
- Don't overbeat the frosting: Overbeating the frosting can cause it to become stiff and grainy. Beat the frosting just until it is smooth and creamy.
- Chill the frosting before using: Chilling the frosting will help it to set and will make it easier to spread.
- If the frosting is too thick: You can thin it out by adding a little bit of milk or cream.
- If the frosting is too thin: You can thicken it up by adding a little bit of powdered sugar.
- Get creative with your decorations: You can use sprinkles, chopped nuts, or even edible glitter to decorate your half-moon cookies.
Conclusion:
This half-moon cookie frosting is a delicious and easy-to-make frosting that is perfect for any occasion. It is smooth, creamy, and has a slightly tangy flavor. Whether you are a beginner or an experienced baker, you will love this frosting. So next time you are looking for a frosting for your half-moon cookies, give this recipe a try. You won't be disappointed!
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