This mini version of a popular New York cookie features half white and half chocolate glaze.
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3/4 cup sugar
1/2 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
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
1 tablespoon Land O Lakes® Butter softened
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 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.
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!
Explore reviews fromour online community
These are delicious and a very attractive cookie for holiday parties.
For the chocolate part, use less of the white glaze and more melted bakers chocolate. Otherwise a very good recipe.