Hemstrought’s Bakery Original Halfmoon Recipe
Are you a big fan of Hemstrought’s half-moons? Well you are not alone. Just recently I attended a family wedding in New Jersey where we had to bring a whole car load down for family and friends who no longer live in the area. You can now make them anywhere with this simple recipe.
Half-moons actually originated in Utica back in the early part of the 20th century. Hemstrought’s closed their doors a few years ago, but you can still find their half-moons at local supermarkets. They also sell them at area WalMarts.
Throughout the world you may hear the term “Black and White” cookies being used. These are similar to halfmoons, but they are not the same. They are more of a sugar cookie, not a big pastry.
Back in 2000, Hemstrought released their famous recipe for the world to enjoy. You can find the whole recipe from our friends over at Saveur. Today I’ll share how to make the actual cookies.
FOR 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 cocoa, sifted
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 cups milk”
For the cookies: Preheat oven to 350°. 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” rounds 2” apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.”
For the frosting directions and ingredients, you will find them here.
Here’s another twist on the recipe: