Hi everyone, 

it is summer and I am so not ready for hot and humid weather, I am a devoted fall upstate NY lover. I will however fair the weather, some how, lol.. On one of my sites on Facebook we have many wonderful photographers, I am a novice at best, but they do fill my day with so much beauty. I recently notice how much upstate has to offer in the way of trails, and waterfalls ,lots of beautiful mountain ranges and food, yup! Yummy food that was discovered right here in upstate, You do know that the Potato chip was discovered here in Saratoga NY, and if anyone else tells you different they are just WRONG! I decided to give you a few recipes on this blog from this area, I hope you all enjoy them.

Upstate New York is known for quite a few unique dishes. Utica greens, Chicken French, Salt Potatoes and Grape Pie are just a few of the well known (to locals) regional specialties we can’t get enough of.

But the most iconic of all sweet treats to hail from Upstate New York is without a doubt the Half Moon Cookie.

Half Moon Cookies are a quintessential Upstate New York treat from the foodie destination, Utica. They are a soft and fluffy cookie, either chocolate or vanilla, that are iced with half white, half chocolate frosting.

Upstate New York’s Half Moon Cookie History

A former architect, Harry Hemstrought, opened up a little bakery in Utica in 1925. His signature cookie, half chocolate icing, half white, caught on immediately with his customers. The cookie’s popularity has spread throughout Central New York, and you can now find Half-Moon cookies just about everywhere, including Wegmans.

Upstate New York’s Iconic Half-Moon Cookie Recipe  

Hemstrought’s Half-Moon Cookie Recipe

These iconic cookies are an Upstate New York favorite! Now you can try making your own at home.

PREP TIME25 minutes

COOK TIME10 minutes

TOTAL TIME35 minutes

Ingredients

Cookies:

• 3 3/4 cups flour
• 3/4 tsp baking powder
• 2 tsp baking soda
• 2 1/4 cups sugar
• 16 tbsp butter softened
• 3/4 cup cocoa powder sifted
• 1/4 tsp salt
• 2 eggs at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups milk

Frosting:

• 6 tbsp. butter softened
• 2 2/3 cups confectioners' sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Fudge Frosting:

• Half of the vanilla frosting
• 1/3 cup cocoa powder
• 2 tbsp. milk
• Instructions:

• Cookies

  1. Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda; set aside.
  3. Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add the sugar, and cocoa powder and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy about 3 minutes.
  4. Scrape down the sides of the bowl and add the eggs, vanilla. Beat at medium speed until combined, about 30 seconds.
  5. Scrape down the sides and bottom of the bowl again. With the mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined.
  6. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
  7. Use a #20 Scoop to portion out mounds of dough onto the prepared baking sheets about two inches apart. Using an off-set spatula, gently press each mound of dough into a 3-inch circle. Bake until the edges of the cookies are set and light golden brown, about 12 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
  • Vanilla Frosting

  1. Cream the butter in a small bowl. Blend in the confectioner's sugar, vanilla, alternately with the 1/3 cup milk. Beat until the consistency is creamy, with no lumps!

  •  Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into the fudge frosting
•  
• To make the fudge frosting:
• To the mixing bowl, add 1/3 cup cocoa powder, plus 1-2 Tbsp of additional milk.
• Beat until the cocoa is all mixed in and the frosting is nice and smooth.
• Frost the top of the cookies, half of the cookie should be frosted with the white frosting. Half the cookie should be frosted with the chocolate.
• ENJOY AND LOOK FOR MORE UPSTATE RECIPES ON MY BLOG SOON.