Mr. Food: Half Moon Cookies

Whether we call them Black & Whites or Half-Moons, the oversized cake-like cookie favorites with one half chocolate, one half vanilla have been a bakery standard for generations! Can we make an easy version at home and surprise our gang at milk and cookie time? Sure thing!

Using any brands at all, in a large bowl we combine one packaged white cake mix, 2/3 cup vegetable oil and 2 eggs. We drop the batter by heaping tablespoons two inches apart onto two sprayed cookie sheets. Into a preheated 350-degree oven they go for about 12 to 14 minutes till they're firm, and we remove them to wire racks to cool. Okay, now we frost half of the flat side, yes, the bottom of each cookie, with vanilla frosting, store-bought or homemade, and the other half with chocolate frosting, and that's it!

We've got our very own versions of the bakery classic! And sure, we can make them bigger if we want by dropping bigger spoonfuls down to bake, but any way at all, whether we have chocolate or vanilla lovers, or both, put out a platter with a pitcher of cold milk and the rest is cookie history!

No one can keep their hands off them!

If you’d like the recipe, just send a self-addressed stamped envelope marked “Half-Moon Cookies” to me, Mr. Food, right here at the station, or look for it online to have your gang going over the moon with delight when you bake them up a batch of these!

And yes, I've got some more cooling and ready to frost for the entire newsroom. After all, everyone loves the "OOH IT'S SO GOOD!!®"


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