3/4 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/8 teaspoon lemon extract, if desired
2 1/2 cups powdered sugar
2 tablespoons light corn syrup
3 to 4 tablespoons milk
1 (1-ounce) square bittersweet or semi-sweet baking chocolate, melted
Heat oven to 400°F.
Combine sugar, 1/2 cup butter and egg in bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed, scraping bowl often, until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 6-9 minutes or until edges are lightly browned. Cool completely.
Combine all glaze ingredients in bowl
milk and chocolate. Beat at medium speed, adding enough milk for desired glazing consistency. Remove 1 cup glaze to another bowl. Add melted chocolate; mix well.
Brush half of each cookie with white glaze; let stand on waxed paper 15 minutes or until set. Brush other half with chocolate glaze. Allow cookies to stand until set.
- If chocolate glaze begins to harden, heat in microwave 5-10 seconds. Use a pastry brush to glaze all cookies with one color glaze first, then the other color.
- These cookies are also called "Half Moon Cookies" and can be found at many New York neighborhood delicatessens and bakeries. Some people have a special way of eating these -- they eat the entire chocolate side and then the white side or vice versa!