I imagine any attempt to replace the shortening with butter would also require you to cut back on the milk slightly, as butter has more liquids than shortening. And since we are on the topic of butter, I have not attempted to make this recipe with butter, in place of the shortening. The ingredients and instructions resemble a basic vanilla cake batter, and at times during the process you may start to think the batter is too liquidy, but don’t worry it will all come together in the end.īecause this cookie dough is made with shortening instead of butter, there is no need to chill the dough before baking– you can bake the cookies right away. It’s closer to a super-thick cake batter rather than a stiff cookie dough. These are cake-like cookies, and the cookie dough is very unique. The Half Moon Cookie Recipe from Cry, Laugh, Cook! Is incredibly simple, and requires basic ingredient measuring, mixing and baking, but there are a few things you might want to keep in mind before you dive in: How Do You Make Vanilla Half Moon Cookies? I have always been a huge fan of soft cakey cookies, so there will always be one of my favorite cookies, EVER. Black & Whites are glazed, Half-Moons are slathered with vanilla buttercream of one-half of the top and chocolate buttercream on the other, resulting in the half-moon appearance. Where the Black & Whites have a thin shortbread-like cookie, Half-Moons have a pillowy, cookie. The Half Moon cookies of Central New York, are drastically different from the Black & Whites of New York City. The recipe we are talking about today is from Yvonne Conte, a well known local personality, who has had recurring columns in local Newspapers, weekly morning radio show appearances, delivered motivational speeches to corporate events, and written several books, including the collection of Conte family recipes in the book Cry, Laugh, Cook! What’s the Difference Between Half Moon Cookies and NYC Black & Whites? It didn’t take long for the cookie’s popularity to spread throughout Central New York, and you can now find Half-Moon cookies just about everywhere, including Wegmans. His signature chocolate cookie, half chocolate icing, half white caught on immediately with his customers. Who Invented the Half Moon Cookie?Ī former architect, Harry Hemstrought, opened up a little bakery in Utica in 1925. These cookies are immensely popular in Upstate New York, and hold a special place in the hearts of transplanted New Yorkers. Every bakery and restaurant has their own unique take on half moon cookies, and recipes are usually closely guarded. Half Moons are not delicate little tea cookies, these are indulgent monstrous cookies cake-like cookies, that are more of a full-out dessert. Half Moon Cookies are a soft and fluffy cookie, either chocolate or vanilla, that are iced with half white, half chocolate frosting. Half Moon Cookies are a quintessential Upstate New York treat. This is an authentic half moon cookie from a local family known for fabulous food and family style restaurants in the Utica area. Today, I am sharing a vanilla version of Utica’s famous Half Moon Cookies from the cookbook Cry, Laugh, Cook! by local author Yvonne Conte. It’s been a long time coming, but I finally have a vanilla half moon recipe to share with you! After the massive success of Hemstrought’s Half Moon Cookie Recipe here I knew I needed to find a vanilla counterpart, and you’ve definitely been asking for one! To this day it is still the most requested recipe.īut finding a authentic vanilla half moon cookie from Utica, proved to be easier said than done.
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