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Happy half-moon cookies

thehamptonsvegan
Delicious half-moon cookies, also known as black-and-whites, that won't disappoint- whatever you call them!
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Prep Time 30 minutes
Cook Time 20 minutes
icing time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine vegan
Servings 16 4 inch cookies

Ingredients
  

  • 2 3/4 cups all-purpose flour 340 grams
  • 1 teaspoon baking powder 4.6 grams
  • 1 teaspoon baking soda 4.6 grams
  • 1/2 teaspoon salt 3 grams
  • 3/4 cup shortening or vegan butter 170 grams
  • 1 cup sugar 200 grams
  • 2 tablespoons ground flax seed 22 grams
  • 6 tablespoons water 88.7 ml (or 3 fluid ounces)
  • 3/4 cup soy milk 177 ml
  • 1 tablespoon vinegar 16 ml
  • 1 tablespoon vanilla 14.8 ml

Vanilla icing

  • 2 cups organic powdered sugar sifted. 240 grams
  • 2 tablespoons water add more, a few drops at a time, if too thick
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla

chocolate icing

  • 2 cups organic powdered sugar sifted 240 grams
  • 2+ tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla
  • 6 tablespoons cocoa powder 36 grams

Instructions
 

Cookie Instructions

  • Preheat oven to 350 F.
  • Whisk flour, baking powder, baking soda, and salt together in a medium size bowl.
  • Add vinegar to soymilk to sour and set aside.
  • Mix ground flax seed with water and let set for about 5 minutes to gel.
  • Cream shortening (or vegan butter) until light
  • Add sugar to shortening and blend very well until light and fluffy.
  • Add flax and water mixture, and vanilla to shortening and sugar and mixture.
  • Add 1/3 of the flour mixture into the wet mixture and stir to incorporate. Then add 1/2 of the soymilk mixture, and stir. Then add 1/2 of the dry mixture, then the rest of the milk mixture, and then the last of the flour mix, stirring to incorporate the mixture together after each addition.
  • Drop 1/4 cup for each cookie onto parchment paper lined cookie sheet. Cookies will spread so leave at least 3 inches between each cookie.
  • Cook for about 18-20 minutes until a light golden brown.
  • Cool on a wire rack.
  • When cooled, frost the bottoms (flat side of cookie) with 1/2 vanilla. Let dry for about 30 minutes. Then frost the other half of the cookie with chocolate icing.
  • Store in an air-tight container for up to 3 days. Can freeze.

vanilla icing

  • Mix all vanilla icing ingredients together until smooth and easy to stir.

chocolate icing

  • Mix all the chocolate icing ingredients together, adding more water as needed if it's too thick.