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| Half Moon Cookies - 1950s
MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black and Whites or Half Moons Categories: Cookies, Chocolate, Frosting, American, Jewish Yield: 24 servings 1 3/4 c Sugar 1/2 lb Butter 4 Eggs 1 c Milk 1/2 ts Vanilla 1/4 ts Lemon extract 2 1/2 c Cake flour 2 1/2 c All purpose flour 1 ts Baking powder 1/2 ts Salt Frosting: 4 c Confectioners' sugar 1/2 c Boiling water 1 oz Bittersweet chocolate I remember a cookie called a black and white from my youth in Queens, NY. It was a rather large (about 3" diameter) cookie with half vanilla and half chocolate icing. I think it may be a Jewish cookie and it might also be referred to as a mountain cake. Living now in the midwest, I often crave black and white cookies. In various parts of Upstate New York there are cookies called Half Moons which are rather soft (sort of like a cupcake baked without the cup). In some areas the batter is chocolate, in others it is vanilla, but in all areas it has 1/2 vanilla and 1/2 chocolate icing. In a large mixing bowl combine the sugar and butter until fluffy. Add eggs, milk, vanilla and lemon extract and mix until smooth. In a medium bowl, combine flours, baking powder and salt. Add dry ingredients to the wet in batches, stirring well. Drop soup spoonfuls of dough 2 inches apart on buttered baking sheets. Bake at 375 degrees until edges begin to brown, 20 to 30 minutes. Let cool completely. To make frosting, put confectioners' sugar in a bowl. Stir in enough water to make the mixture thick and spreadable. Remove half the frosting to the top half of a double boiler over simmering water. Add chocolate and warm the mixture until chocolate is melted and the frosting is smooth. Remove from heat. With brush, coat half the cookie with chocolate frosting and the other half with white frosting. from Zabar's cookies courtesy of New York Cookbook printed in Newsday. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By arcticchef@... |