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Half Moon Cookies

Half Moon Cookies

This is fromVegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats (Da Capo Press, $17.95) by Isa Chandra Moskowitz and Terry Hope Romero.  Makes 14 large cookies, and they are awesome.

Ingredients

Cookies:

Preheat oven to 350 degrees.   Optionally line two baking sheets with parchment paper.

In an extra-large bowl, combine and let sit for a minute until the mixture starts to curdle:

Add and whisk until well blended:

  • 1/2 c canola oil
  • 1-1/4 c sugar
  • 1-1/2 t vanilla extract
  • 1/4 t lemon extract or 1/2 t finely grated lemon zest
  • 1/4 t orange extract or 1/2 t finely grated orange zest

Put in your sifter and sift into the mixture:

  • 2-1/2 c flour
  • 1/4 c cornstarch
  • 1-1/4 t baking powder
  • 1/2 t baking soda
  • 3/4 t salt

Stir well to combine, until almost all of the lumps have dissolved and a very thick batter forms.

With a 1/4 c measuring cup, scoop the batter onto the baking sheets, leaving 3 inches of space between cookies, since they will spread – 6 should fit on an 11 x 17 pan. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the edges just start to turn golden. Remove the cookies from the oven, let them cool on the baking sheet for a couple minutes, then carefully remove them from the parchment paper onto a wire rack to cool completely.

Icing:

  • 3-1/2 to 4 c powdered sugar
  • 1/4 c boiling water, plus extra if necessary
  • 1 to 2 drops vanilla or almond extract, optional
  • 2/3 c chocolate chips

Put sugar in a large heat-proof bowl. Add 1/4 c boiling water and stir vigorously with a spatula. Add a drop of vanilla or almond extract, if desired. If necessary, drizzle hot water by the tablespoon until a glossy, thin-but-spreadable icing forms. If it’s too runny whisk in a little bit of extra powdered sugar.  You can keep adding hot water as needed while spreading it on the cookies (it thickens as you go) – thinner is easier to work with.  I actually kept adding water and stirring while my daughter did the spreading.

With a spatula, spread an even layer on half of each cookie.  Return cookie to the cooling rack to allow the icing to dry. Aim to have extra icing (about 1/2 cup) to make the chocolate icing.

Prepare the chocolate icing. In a small microwave-proof bowl, melt the chocolate by microwaving in 15-30 second intervals, stirring between intervals, until the chips are melted and smooth. Add the melted chocolate to the remaining white icing and blend with a spatula until thick, smooth and glossy. It should be a little thicker than the white icing, but if it is too thick, add some hot water a bit at a time. With the spatula, ice the other half of each cookie. Return to the cooling rack to let the frosting set.

The cookies are best served the same day, but they can be stored in an airtight covered container in a single layer for a couple days.  [I’ve frozen some and I’ll see how that works].

2 Responses to “Half Moon Cookies”

  1. […] was the leftover defrosted Half Moon Cookies.  They kept […]

  2. […] Dessert was Vanilla Cake with leftover chocolate icing from the Half Moon Cookies. […]

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