#halfmooncookies

Delectably rich chocolate half moon cookies with a nutty crunch and a powdered sugar dusting, ideal for any occasion.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup finely chopped walnuts or pecans. 1 cup powdered sugar, for dusting.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, salt, and flour together in a bowl using a whisk. Mix the butter and sugar until they are light and fluffy in a different bowl. Add the egg and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the chopped pecans or walnuts and mix them in. Shape little pieces of dough into the shape of a crescent moon. Don't put them all on the baking sheet at once; leave some space between them. After the oven is hot, bake the cookies for 12 to 15 minutes, or until they are set. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Roll the cookies in powdered sugar very gently while they are still warm. Move the cookies to a wire rack to cool all the way down and let the sugar coating harden. Before you serve the cookies, you can give them one last light dusting of powdered sugar after they are completely cool.

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the delectable combination of soft chocolate cookies and a dual icing of vanilla and chocolate, resulting in a half-moon pattern that is as tasty as it is visually appealing.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup buttermilk. For the icing:. 2 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. The butter and sugar should be mixed together in a different bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often. Don't mix any further than that. Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. Put the cookies in the oven for 10 to 12 minutes, or until they are set. They should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. Put the powdered sugar, milk, and vanilla extract in a bowl and whisk them together until the mixture is smooth. Cover the flat side of each cookie with a layer of vanilla icing once they are nice and cool. Add the unsweetened cocoa powder to a different bowl and mix it with the rest of the icing. Add a layer of chocolate icing to the flat side of each cookie, making sure to cover half of the cookie. Wait until the icing is set before you serve it.

Prep Time: 20 minutes

Cook Time: 12 minutes