As some of you know, the first week of August we spent in New York visiting family and attending a conference. One of the foods we absolutely have to have when we go up-state is the famous Black & White or Half Moon Cookie. My grandmother’s sister, my Great Aunt Louise, was a great baker and this is her version of the this New York staple 🙂
Ingredients:
- 3 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- ¾ cup Crisco
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- ½ tsp. lemon juice
- 1 cup sour cream
- 1 can Duncan Hines fluffy white frosting
- 1 can Duncan Hines chocolate frosting
Preheat oven to 375 degrees. In small bowl, with wire whisk, stir flour, baking soda, baking powder and salt until blended.
In large bowl, with mixer at medium speed, beat granulated sugar and Crisco until fluffy. Beat in eggs, vanilla, lemon juice and sour cream until well mixed. Reduce speed to low and gradually beat in flour mixture just until blended, occasionally scraping bowl.
Set bowl in refrigerator for 15 minutes. With clean hands, roll 2 tablespoons of dough into a ball and flatten slightly onto a cookie sheet. Leave room between cookies for them to spread a bit. Bake cookies 7 to 10 minutes, being careful not to burn the edges. Transfer cookie sheet to wire rack to cool for a few minutes. Then remove cookies to wire rack to finish cooling.
Let pans cool off completely before placing the next set of cookies. I also like to store the cookie dough in the refrigerator between batches.
I always frost the chocolate half of the cookies first and then let them sit at least 15 minutes before frosting the white/vanilla side. It’s much easier if you do it this way as the chocolate frosting sets up a bit and doesn’t mix with the white frosting.
Enjoy!