CopyCat Half Moons

Let's Cook

1. Step 1.

   Set aside the dry ingredients (flour mixture) for later use. In a large bowl, combine the next 4 ingredients (likely butter, sugar, and other wet ingredients) and beat at medium speed until the mixture is fluffy and light in color, about 3-5 minutes.

2. Step 2.

   Add the eggs and vanilla to the bowl and continue to beat until well incorporated, scraping down the sides as needed.

3. Step 3.

   Add half of the milk to the bowl and beat until combined, then add half of the flour mixture and beat well. Repeat with the remaining milk and flour mixture, beating until just combined after each addition.

4. Step 4.

   Spoon the batter onto parchment-lined baking sheets, forming 3-inch rounds and spacing them about 2 inches apart to allow for spreading.

5. Step 5.

   Bake at 350 degrees Fahrenheit until the cookies are set, about 12 minutes. They should be firm to the touch and lightly golden around the edges.

6. Step 6.

   Allow the cookies to cool completely on the baking sheets, then remove them from the parchment.

7. Step 7.

   While the cookies cool, prepare the fudge icing: melt both chocolates with the butter in the top of a double boiler over simmering water, stirring until smooth.

8. Step 8.

   Add the remaining ingredients for the fudge icing along with 6 tablespoons of boiling water; mix to a smooth, stiff paste. Thin the icing with up to 8 more tablespoons of boiling water, adding a little at a time, until the icing falls from a spoon in thick ribbons. Keep the icing warm in the double boiler over low heat.

9. Step 9.

   For the buttercream icing: with a mixer on low, combine all ingredients in a large bowl, then beat at medium speed until light and fluffy, about 3-5 minutes.

10. Step 10.

    Using a metal spatula, spread about 1 tablespoon of the warm fudge icing on half of the flat side of each cooled cookie. Spread the other half with 1 heaping tablespoon of the buttercream icing. Repeat with the remaining cookies.