Half Moon Cookies

I tried looking for a while about the history of the Half Moon Cookie. I’m going to keep looking and I’ll let you know if I find it. If you have no idea what I’m even talking about, check out this excellent photo of one here. The half moon cookie seems to be a central New York tradition. When I was a kid we shopped at Green Hills Farms and every once in a while my parents would pick up some half moon cookies for us to each have one each (where you can still buy them). Oh, such joy. It is a soft cake cookie, either white or chocolate, with buttercream frosting, one half in vanilla frosting, the other half in dark chocolate frosting. I am a very picky half moon cookie connoisseur having been spoiled by the central New York version, so this is all in my humble opinion.

When I moved around I wasn’t able to find them. Until I came to my present location. And I was in a restaurant with a bakery when I first saw them! So I went up to the counter and asked for one half moon cookie please. The person at the counter had no idea what I was referring to. So I pointed to the cookie. And they said “oh, half and halves!” WTF. Half and halves? They’re half moon cookies. Well, so I ate it, and it wasn’t like the central New York half moon cookie. People, including Martha S. , half moon cookies (also called black and whites by others) don’t have hard icing and hard cake cookies. This photo shows what a hard half moon cookie looks like – ick!


This is what they *shouldn’t* look like.
This looks so unappetizing, I wouldn’t waste my time eating this.

They have *buttercream frosting*, spread on thick, don’t waste my time with a thin layer and don’t waste my time with icing. You shouldn’t be able to wrap them in plastic wrap because the frosting and soft cake cookie would stick to the plastic. Icing on them sucks. Out. Loud.

So I’m on the search for a good recipe for half moon cookies. No problem with the frosting because I have a totally to die for buttercream frosting from my Mom’s old Duncan Hines baking book. But the cake cookie part should be interesting. I’ve spent time online at the Syracuse Post-Standard archives looking for half moon cookie recipes. I’m hoping to have a good recipe in time for Valentine’s Day. Shhhh, don’t tell, okay? And blogging friends, I would be more than happy to send you some each, but like I said they can’t be wrapped if they’re made right. You have to eat them fresh.

An ad I found in the Syracuse Herald-Journal
for half moon cookies at the Mohican store
in the 1940’s for $0.30 a dozen! Mmmmm!

Soooo, have you ever heard of half moon cookies, or [cough] black and whites? Or have you ever tried making them?