Sunday, June 15, 2014

Black and White Cookies Recipe

Black and white cookies commonly known as half moon cookies or half and half cookies have been staple at restaurants, delis, coffee shops, and bakeries all over New Year for over a century. These dome shaped cookies are easily identified because of its two frosting design, one half of the cookie is covered with white sugar glaze and the other half with a chocolate fondant frosting. This recipe  I am going to share is very simple to prepare which I got from This version of half moon cookies is a cross between a cookie and a cake with strong vanilla and lemon taste. In baking these cookies, it is very important not to over bake in order to maintain its cake-like texture. Remove from oven once the edges and bottoms of the cookies begin to turn brown.

YIELD: 30 pcs cookies of 2.5 inches diameter


  • 325 grams (2.5 cups) All purpose flour 
  • 290 grams (2.5 cups) Cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 225 grams (1 lb) Butter, unsalted*
  • 350 grams (1.75 cups) white sugar
  • 200 grams (4 pcs) large eggs*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure lemon extract
  • 120 mL (0.5 cup) fresh milk*
*bring butter, milk, and egg to room temperature

Ingredients for the glaze
  • 450 grams (4 cups) Confectioner sugar
  • 80 mL (0.5 cup) hot water 
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 30 grams (1 oz) finely chopped bitter sweek chocolate
  1. Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. 
  2. In a large bowl whisk together all the dry ingredients (all purpose flour, cake flour,baking powder, and salt.)
  3. In a separate clean dry bowl beat the butter (room temperature) and sugar until fluffy using an electric hand mixer. Add the eggs (room temperature), one at a time, beating well after each addition. Count 1 to 30 before adding another egg. Add in the vanilla extract and lemon extract. Scrape down the sides of your bowl as needed.
  4. Setting the hand mixer at low speed, add  the flour mixture (3 parts) and milk (2 parts) alternately. Make sure to begin with the flour and end with the flour. 
  5. Using an ice scream scoop, place mounds of batter on the prepared baking sheets.Then, using an offset spatula or the blade of a knife, spread the batter into 2 1/2 inch rounds. Allow at least 3 inches distance between mounds.
  6. Bake the cookies for about 12 - 15 minutes, or until the edges and bottoms of the cookies are lightly browned and a toothpick inserted in the center of a cookie comes out clean. 
  7. Remove from oven and cool on a wire rack.
Place the confectioners sugar in a large bowl. Gradually stir in the hot water, corn syrup, and vanilla extract, stirring constantly. Add enough water to make the mixture smooth, thick and of spreading consistency. Add sugar if mixture becomes too liquid.

Remove about 1/2 cup of the frosting mixture and place it in a heatproof bowl. Add the finely chopped chocolate. Place the bowl over a saucepan of simmering water until the chocolate is blended completely with the frosting. Remove from heat.

Turn the cookies so that the flat bottoms are facing up. Spread evenly the white icing on one half of each cookie using a small offset spatula. Once all the cookies are covered with the white frosting,  cover the other half of each cookie with the chocolate frosting.

NOTE: If the white frosting thickens too much add a few drops of warm water. If the chocolate frosting hardens too quickly, reheat over simmering water until it becomes fluid again.

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