This is a recipe taken from https://www.justapinch.com/recipes/dessert/cookies/the-original-hemstrought-bakery-half-moon-cookie.html with translated units to use grams and ml instead of cups and a variety of spoons
- 425g flour
- 3g baking powder
- 12g baking soda
- 500g granulated sugar
- 225g butter (cubed)
- 105g cocoa powder
- 2g salt
- 2 large eggs
- 5g pure vanilla extract
- 350ml milk
- 1400g sugar
- 225g butter (room temperature)
- 95g vegetable shortening (wtf is that?)
- 100ml milk
- 13g vanilla extract
- 1 pinch salt
- 100g bittersweet chocolate
- 100g semi-sweet chocolate
- 15g butter
- 975g sugar
- 40g corn syrup
- 13g vanilla extract
- 1 pinch salt
- 230ml boiling water
- Preheat oven to 175°C
- Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
- Put sugar, butter, cocoa and salt in bowl of 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.
- Frosting - Chocolate: Melt chocolates and butter in the top of a double boiler over simmering water over medium heat. Add sugar, corn syrup, vanilla, salt and 6 tbsp. boiling water - mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep warm in a double boiler over low heat.
- Frosting - Vanilla: Put sugar, butter, shortening, milk, vanilla and salt in a bowl. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
- Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. vanilla icing.