I promise you, these cookies really are not hard to make at all. You will be so happy with your half moon cookies once they are done, trust me. I advise making a double batch because they tend to fly right off the serving plate.
Check out what my pals over at Group Recipes had to say about this recipe:
“A cake-y cookie treat. 50% vanilla icing + 50% chocolate icing = 100% delightful!”
I totally agree that these cookies are 100% amazing. I had to hide them so I wouldn’t keep pigging out!
Ingredients
1 1/4 C Gold Medal flour
1/2 t Clabber Girl baking soda
1/2 t Morton salt
6 T Land O Lakes unsalted butter, softened
1/2 C Domino sugar
1 large Eggland’s Best egg
3/4 t McCormick vanilla
1/3 C low-fat Hi-Land buttermilk
2 C Domino confectioners sugar
1T + 1t light kARO corn syrup
1 t ReaLemon lemon juice
1 T Toll House unsweetened cocoa powder
Instructions
Preheat oven to 350 degrees
Sift together the flour, baking soda, and salt.
Mix butter until creamy. add the sugar and beat until fluffy. mix in egg and 1/2 t vanilla. mix in the flour mixture in 3 batches, alternating with the buttermilk.
Spoon batter onto cookie sheet and bake from 10-12 minutes or until the bottoms start to turn brown. let cool on cookie rack.
Whisk confectioners sugar, corn syrup, remaining vanilla and 1 T water together until smooth. transfer half to small bowl and mix in the cocoa. spread vanilla icing on one half of each cookie and the chocolate on the other half of each cookie.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Watch the cookies carefully as they bake so they do not burn on the bottom.
Thank you to Group Recipes for this great recipe.
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