This mini version of a popular New York cookie is frosted with half white and half chocolate frosting.
60 min.prep time
3 dozen cookies
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
2 1/2 cups powdered sugar
2 tablespoons light corn syrup
3 to 4 tablespoons milk
1 ounce bittersweet or semi-sweet baking chocolate, melted (We recommend NESTLÉ® TOLL HOUSE® Baking Bars)
Heat oven to 400°F. Combine sugar, butter and egg in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat, scraping bowl often, until well mixed and dough forms (2 to 3 minutes).
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are lightly browned. Cool completely.
Combine all glaze ingredients in medium bowl except milk and chocolate. Beat at medium speed, adding enough milk for desired glazing consistency. Remove 1 cup glaze; combine with melted chocolate in small bowl. Frost half of each cookie with white frosting and half with chocolate. (If chocolate glaze begins to harden, heat in microwave on HIGH for 5 to 10 seconds.) Allow to stand until set (1 hour).
TIP: Use a brush to glaze all cookies with one color frosting first, then the other color.
TIP: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!
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #12166©2001Land O'Lakes, Inc.