Festival Half Moon Cookies with Chocolate Frosting

Directions

Preheat the oven to 375℉ (190℃). Butter 2 baking sheets and set aside.

Make the cookies:

In a large mixing bowl, combine the sugar butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and lemon extract and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine.

Usine a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown 20 to 30 minutes. Allow to cool completely.

Make the frosting:

Place the confectioners’ sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.

Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.

Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.

With a brush, coat half the flat side of the cookies with chocolate frosting and the other half with white frosting. These are a puffy cake-like cookies.