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 flavoring
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
Heat oven to 400°F.
Combine sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed, scraping bowl often, until well mixed and dough forms.
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 except 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. Frost half of each cookie with white frosting and half with chocolate. Place onto waxed paper. (If chocolate glaze begins to harden, heat in microwave 5-10 seconds.) Let stand 1 hour or until set.
- Use a brush to glaze all cookies with one color frosting 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!