Half moons

Ingredients Recipe
1 1/2 cups Sugar
1/2 cup Softened unsalted butter
2 Large free range eggs
3 1/2 cups Flour
2 tbsps Baking powder
1 tsp Salt
1 Vanilla bean (or 1 tbsp of vanilla extract)
1 cup Milk
Steps
  1. Preheat oven to 350 degrees.
  2. Combine 1/2 cup Softened unsalted butter with 1 1/2 cups Sugar. Beat until well incorporated. Compress any chunks of butter with spoon to fully cream butter and sugar
  4. Add 2 Large free range eggs one at a time, mixing thoroughly between each addition.
  5. Cut the 1 Vanilla bean (or 1 tbsp of vanilla extract) in half, and scrape the seeds from each side using the back of a knife. Put the seeds in the 1 cup Milk and set aside.
  7. Combine the 3 1/2 cups Flour, 2 tbsps Baking powder and 1 tsp Salt into a small bowl and set aside.
  8. Add the dry ingredients to the butter, sugar & egg mixture slowly, alternating with the milk & vanilla bean mixture. Mix until just combined. Will be a thick dough.
  10. Scoop out 2-3 inch rounds of batter onto a greased cookie sheet, leaving 1 inch of room between each mound of dough.
  12. Cook until golden brown on the bottom, and just barely browning on top. Approximately 12 minutes
  14. Leave to cool.
  15. Spread Chocolate Bourbon Buttercream and Vanilla Buttercream on to each half of the half moons
Inspired by www.whatscookinitalianstylecuisine.com/2009/06/half-moons-black-and-white-cookies.html