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thehamptonsvegan

Happy half-moon cookies

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
Servings: 16 4 inch cookies
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

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 make our corn syrup sub recipe or use store-bought
  • 1/2 teaspoon vanilla
chocolate icing
  • 2 cups organic powdered sugar sifted 240 grams
  • 2+ tablespoons water
  • 1 tablespoon light corn syrup Make our corn syrup recipe or use store-bought
  • 1/2 teaspoon vanilla
  • 6 tablespoons cocoa powder 36 grams

Method
 

Cookie Instructions
  1. Preheat oven to 350 F.
  2. Whisk flour, baking powder, baking soda, and salt together in a medium size bowl.
  3. Add vinegar to soymilk to sour and set aside.
  4. Mix ground flax seed with water and let set for about 5 minutes to gel.
  5. Cream shortening (or vegan butter) until light
  6. Add sugar to shortening and blend very well until light and fluffy.
  7. Add flax and water mixture, and vanilla to shortening and sugar and mixture.
  8. 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.
  9. 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.
  10. Cook for about 18-20 minutes until a light golden brown.
  11. Cool on a wire rack.
  12. 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.
  13. Store in an air-tight container for up to 3 days. Can freeze.
vanilla icing
  1. Mix all vanilla icing ingredients together until smooth and easy to stir.
chocolate icing
  1. Mix all the chocolate icing ingredients together, adding more water as needed if it's too thick.

Notes

Make our Corn Syrup/Honey Substitute Recipe. (No corn or Bee vomit!) :)