This mini version of a popular New York City–style cookie features half white and half chocolate glaze. This cake-like cookie is irresistible.
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Cookie
1 12 cups all-purpose flour
12 teaspoon baking powder
14 teaspoon baking soda
34 cup sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon freshly grated lemon zest
12 teaspoon vanilla extract
13 cup sour cream
Glaze
2 12 cups powdered sugar
2 tablespoons light corn syrup
1 tablespoon Land O Lakes® Butter, softened
3 to 4 tablespoons milk
1 (1-ounce) square bittersweet or semi-sweet baking chocolate, melted
STEP 1
Heat oven to 350°F. Line cookie sheets with parchment paper.
STEP 2
Combine flour, baking powder and baking soda in bowl; set aside.
STEP 3
Combine sugar and 1/2 cup butter in medium bowl; beat at medium speed 2 minutes or until creamy. Add egg, lemon zest and vanilla; beat until combined.
STEP 4
Reduce speed to low; add 1/2 of flour mixture. Mix well. Add sour cream; mix well. Add remaining flour mixture (batter will be thick).
STEP 5
Spoon heaping teaspoonful dough, 2 inches apart, onto prepared cookie sheets. Bake 8-10 minutes or until edges are golden brown. Let cookies cool on baking sheets 3 minutes; remove to wire rack to cool completely.
STEP 6
Combine all glaze ingredients in bowl except milk and chocolate. Beat at medium speed, adding enough milk for desired glazing consistency. Remove 3/4 cup glaze to another bowl. Add melted chocolate; mix well.
STEP 7
Spread white glaze on all cookies; let dry. Spread chocolate glaze on other half. If glaze begins to harden, heat in microwave 5-10 seconds.
Tip: Spreading Glaze
- 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!
Whimsical umbrellas, flower surprise cookies, and more—bake a bouquet of these lovely springtime cookies.
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