The original half moon cookie recipe from Mattot Bakery in Oswego, NY.
1 cup sugar
½ cup butter (original recipe: margarine)
½ cup buttermilk (original recipe: sour milk or a vinegar milk combination)
2 and ¼ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla
⅛ tsp nutmeg
6 tablespoons butter, softened
2 and ½ cups confectioner's sugar
⅓ cup milk
1 teaspoon vanilla
¼ cup cup cocoa powder
Mix sugar, butter, eggs, and vanilla in a medium bowl. Combine flour, baking soda, baking powder, salt, and nutmeg in a separate bowl. Add dry ingredients to butter mixture and mix together. Chill for at least 30 minutes, up to 24 hours.
Preheat oven to 350 degrees F. Drop cookie batter from tablespoon onto ungreased cookie sheet. Bake for 12 minutes.
Meanwhile, make the frosting. Cream the butter in a small bowl. Mix in the confectioner's sugar, vanilla, and milk alternatively. Beat until the frosting consistency is smooth (no lumps.) Remove half the frosting into a separate bowl (this will be the vanilla frosting.) Mix in the cocoa powder with the remaining frosting to make the chocolate frosting.
Once the cookies are cool, frost the flat bottoms with vanilla frosting on one half and chocolate frosting on the other half.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2012/10/half-moon-cookies/