Where I was born, we call them Half Moon Cookies. I prefer the poetry of that name better, but most of the world refers to these cookies as Black & Whites, so I listed both names.
I wanted to make a special cookie for Valentine's Day, so I tried a red velvet variation. Red velvet is a Southern American cake that includes buttermilk and a bit of cocoa powder, and these cookies follow suit. They are rich, creamy, satisfying and so pretty to bite into! You will see in the pics, I made a batch with red food coloring and one batch without, just to see what would happen. Same taste, different look. Though far from health food, if they are baked with extra amounts of love, they will classify as FlapperFood for a special occasion. ;-)
RED VELVET HALF MOON COOKIES
Makes 10 large cookies
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, at room temperature
3/4 cup sugar
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 cup buttermilk
For Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
For Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.
Using a mixer (or wooden spoon & elbow grease), beat 5 Tablespoons of butter with the granulated sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
Place 1/4-cup scoops of batter 2 inches apart of the prepared baking sheet, spread the batter out with a butter knife, so they’re not completely flat but uniform and round. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
Make the glazes:
In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.
In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!
Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.
Eat. Share. Lick fingers. Smile. :)