Black And Whites(Half Moons)
Delicious half-moon cookies with a tender, buttery base and topped with contrasting chocolate and white frosting, perfect for sharing at parties or family gatherings.
Ingredients
Instructions
- Mix margarine and sugar; beat together.
- Add eggs, all-purpose flour, baking powder, salt, and sour milk; mix until well combined.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake in a 400°F oven for 10 to 12 minutes.
- Allow cookies to cool completely.
- Frost half of each cookie with chocolate frosting and the other half with white frosting.
Tips & Substitutions
For a lighter cookie, consider using a blend of margarine and unsweetened applesauce. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for 5-10 minutes. These cookies can also be made using whole wheat flour for a healthier option. To create a more decadent treat, add chocolate chips to the batter.
Serving Suggestions
These Black and White cookies are perfect for dessert platters and pair beautifully with a cup of coffee or tea. For an extra special treat, serve them alongside a scoop of vanilla ice cream or alongside a slice of Best Ever Scalloped Potatoes for a delightful meal. They also make an excellent addition to holiday cookie trays or as a sweet surprise for gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Black And Whites(Half Moons) contains roughly 171 calories, with 3g protein, 34g carbohydrates, and 3g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 484mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts for a richer flavor. Just ensure that the butter is softened to room temperature for easier mixing.
What can I do if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. This helps solidify the fats, leading to a thicker cookie. Additionally, ensure your baking powder is fresh, as old leavening agents can affect the cookie’s structure.
How can I achieve a smooth frosting on the cookies?
To achieve a smooth frosting, ensure your frosting is at room temperature and use an offset spatula for spreading. For a glossy finish, you can also add a small amount of corn syrup to your frosting recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).