Half Moon Cookies

I made these during the first few weeks of summer this year, but didn't find time to post them up. Half-moon cookies, based on a Martha Stewart recipe. They're meant to have a cake-like base with a yin-yang theme of chocolate and vanilla icing. Not only visually pleasing, they're nice to snack on too. 

For the full recipe and pics-in-progress, please read after the cut!

1 cup all-purpose flour

2/3 cup cake flour, not self-rising

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1/2 cup milk

6 tablespoons unsalted butter, melted and cooled

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

2 cups confectioners' sugar, sifted

2 tablespoons light corn syrup, plus more if needed

1 1/2 ounces bittersweet chocolate, melted

The instructions are pretty basic. Mix the dry ingredients together, mix the wet ingredients together, blend both to get your cookie mix. The oven's at 350F, and you should be using a melon scoop or some kind of rounded spoon to form even cookie batter shapes.

After baking, leave to cool. Whisk together the corn syrup, confectioner's sugar and any additional flavorings/water as you desire until you get a thick icing. It should be as viscous as honey. Then you can enjoy the tedious process of icing all your cookies (it took me 2 hours to get  a batch of 40 or so cookies done! You need to do the white icing first, let it set, then do the brown icing). 

Word of warning: icing melts so easily in Singapore's hot humid climate, so don't try to stack the cookies up when you are packaging it to go. You might end up with a stack of gooey sticky cookies! I separated them using parchment paper.