This recipe makes 21 large or 34 small cookies, depending on the amount of dough used. Stir the leftover berry puree (used to tint the icing) into your morning yogurt or oatmeal.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 2 minutes. Add 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix). Refrigerate dough until firm, about 1 hour.

  • Roll 1- or 1 1/2-tablespoon pieces of dough into balls; place 2 inches apart on parchment-lined baking sheets. Bake until bottoms turn golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored at room temperature up to 1 day.

  • Cook berries and remaining 1 tablespoon granulated sugar in a small saucepan over medium-high heat, stirring and crushing berries until soft and juices have been released. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and let cool completely.

  • Whisk together confectioners' sugar, honey, lemon juice, and 2 tablespoons water in a small bowl. Transfer half of icing to another bowl, and whisk in 1 teaspoon more water. Divide remaining portion in half again, and stir 1/2 teaspoon berry puree into one part, and cocoa powder and 3/4 teaspoon water into other. Spread white icing on half of each cookieâ??s flat side and fruit or chocolate icing on other half. Let set 30 minutes before serving.

Reviews (1)

13 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
I made these thinking they would be like the half-moon cookies I grew up loving from a deli-bakery in my hometown in western NY. They were good, but they were not at all what I expected. After some research, it seems that there are "half-moon cookies" - true to central NY - that are devil food cookies with buttercream frosting. Then there are "black and white cookies" true to NYC - vanilla cookies w/ an icing. These are the latter. Good cookies, but I believe the recipe name is misleading.