HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY)

HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY)
Adapted from facebook.com
HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • OR THE COOKIES:

  • 3 3/4

    cups flour

  • 3/4

    tsp. baking powder

  • 2

    tsp. baking soda

  • 2 1/4

    cup sugar

  • 16

    tbsp. margarine, cut into pieces

  • 3/4

    cup unsweetened cocoa powder, sifted

  • 1/4

    tsp. salt

  • 2

    eggs

  • 1

    tsp. vanilla extract

  • 1 1/2

    cups milk

  • FOR THE FUDGE ICING:

  • 3 1/2

    oz. bittersweet chocolate

  • 3 1/2

    oz. semisweet chocolate

  • 1

    tbsp. butter

  • 4 1/3

    cups confectioners’ sugar, sifted

  • 2

    tbsp. corn syrup

  • 1

    tsp. vanilla extract

  • Pinch salt

  • FOR THE BUTTERCREAM ICING:

  • 7

    cups confectioners’ sugar

  • 16

    tbsp. room temperature butter, cut into pieces

  • 1/2

    cup vegetable shortening

  • 7

    tbsp. milk

  • 1

    tbsp. vanilla extract

  • Pinch salt

Directions

Hello all. Here is the actual recipe for Hemstrought's half-moons. I used to work at Hemstrought's back in the 70s when the store was on Oriskany Circle. It's since been demolished to make way for the highway. Bob Hemstrought was a nice guy, though not sure if he's still around now. He was the head baker. So... here you go! We all know it's worth the effort! Enjoy! FOR THE COOKIES: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2-inches apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment. FOR THE FUDGE ICING: Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat. FOR THE BUTTERCREAM ICING: Put sugar, butter, shortening, milk, vanilla, and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy. TO FROST THE COOKIES: Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. buttercream icing.

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