Saturday, June 5, 2010

Half Moons ( Black and White Cookies) Revised Pictures with VIDEO

Upstate Utica NY is famous for these. Half Moons or as some refer to as Black and Whites,  are what we call them, in Upstate.  I grew up around fabulous bakeries in Utica NY, some are still there and well known for these delicious beauties. Although no recipe as ever come close to our childhood memories, these will certainly put a smile on your face if you have had the pleasure of sampling some of their traditional half moon cookies in the Utica-Rome area of Upstate NY. Just coming back from there, I certainly had my fill of wonderful half moon cookies, and they were as usual,  fantastic!


There is a definite story behind these. I actually got this recipe from a friend that had a bakery years and years ago, he cut it down after starting out with 25lbs of flour, now long since gone, I still will continue to make this recipe as it is one of the easiest and the closest to the bakery style version. They have been more than a just a cookie in our family . Our memories shared by this cookie are numerous. A round delicious cake like texture, with both chocolate and white frosting a perfect confection. A classic in Upstate NY, where you could find these just about at any Italian bakery around and oh so good! My favorite was Hemstroughts, the Star Bakery a close second and then Holland Farms, they all had a great cake the frostings were different. There were several in Rome NY that would be honorable mentions too.

Growing up in Utica/Rome area, it wouldn't be unusual to see these cookies at bake sales, house parties, bridal showers, school functions and through the years they have definitely become a Cookie Icon for those area's. There have been many recipes I have also tried in the past and none have been close to our memories of these, but this one, tried and true, won't disappoint you.....enjoy!

1 1/2 cups sugar
1/2 cup shortening
2 eggs
3 1/2 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon pure vanilla
1 cup milk
 Preheat oven to 350 degrees using the middle rack. Grease a cookie sheet or line a cookie sheet with parchment paper.
Mix SUGAR AND SHORTENING BEAT UNTIL they are well combined will look grainy using an electric mixer. ADD the eggs beating through each one. Then add the flour alternating with milk, add vanilla, then add all the rest of the dry ingredients in a bowl  mixed well.
Drop by heaping well rounded tablespoons on a greased cookie sheet, (make sure these are molded to be round.) Use a floured finger if you have too.
Bake on 350 degrees hot oven at least 3 inches apart so they don't touch when they expand cooking. Bake until slightly browned on the bottom but not too dark. This is the flat side you will frost.
Cool. Frost half with white frosting and half chocolate frosting or all dark chocolate for full moons on the flat side of this cookie.
You can use canned or make from scratch below. I highly recommend homemade.
2 cups confectionery sugar
1 teaspoon of vanilla
add milk a tablespoon at a time until desired thickness enough to spread on cookie.
add 1 tablespoon shortening to keep it white and a little softer for spreading. This is for the vanilla side
For the chocolate frosting:
Repeat above ingredients for chocolate, but add 2 tablespoons of dry cocoa powder or a little more for darker chocolate and mix until smooth and spreadable.

Second variation:

Whipped Frosting:
(several bakeries made a fluffy whipped frosting like this one instead)

2 tablespoons flour
1/2 cup milk
Cook, stirring constantly, until pasty consistency. Cool. (Do not use this mixture until it is really cold).

In a medium size bowl beat the following two ingredients together
1/2 cup shortening
1/2 cup granulated sugar
Beat 4 minutes.

1 teaspoon vanilla
Beat 4 minutes.

Cooled flour mixture
Beat 4 minutes.

The more you beat, the better it is! Double the recipe for large 3 layer cake. Do not use with chocolate powder or make this flavored with chocolate.

For Third  variation:  My Dad's Favorite Way:

Spread the whole moon with raspberry seedless jam and top with coconut ( my dad's favorite)

I took the above picture while visiting in Utica, NY the first week of May 2010. Unfortunately it was taken from my phone, so not a great picture, but very delicious all the same. These had fluffy frosting at the Turning Stone Casino which was delicious. ( the cake part was not very good at all)
Post a Comment