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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h5m
Yield Makes 21 large or 34 small
Number Of Ingredients 14
Steps:
- 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 cookieĆ¢??s flat side and fruit or chocolate icing on other half. Let set 30 minutes before serving.
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Deepti Ochanii
[email protected]Meh.
Lisa Thandi
[email protected]Overall, I really enjoyed these cookies. They're a great addition to any cookie platter.
Aashish Sahani
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
S M Sunmoon
[email protected]I love the delicate texture of these cookies. They're perfect for a light and airy dessert.
Tambou God'spower
[email protected]The cookies were a bit too crumbly for my taste.
Ma noj
[email protected]These cookies are so easy to make and they taste amazing. I'll definitely be making them again.
Muhammad Hari
[email protected]I wasn't a huge fan of the almond flavor, but the cookies were still good.
Louise Suscha
[email protected]These cookies are a staple in my holiday baking rotation. They're always a crowd-pleaser.
Tahmoor Khan
[email protected]I've tried many half-moon cookie recipes, but this one is by far the best.
Lucy King
[email protected]These cookies are the perfect combination of sweet and salty. I love the way the almond flavor pairs with the chocolate chips.
Familia Garaguso
[email protected]The cookies were a bit dry, but the almond flavor was still nice.
Anu Agnihotri US Candid
[email protected]I made these cookies with my kids and they had a blast. It was a great way to spend time together.
Assak Zai
[email protected]These cookies are perfect for a quick and easy dessert.
AWAL MIAH
[email protected]The cookies were a bit too sweet for my taste, but overall they were still good.
Mohammed Emam
[email protected]I love the almond flavor in these cookies. It's so unique and delicious.
Musoke Suudi
[email protected]These cookies are so delicious and easy to make. I've made them several times now and they're always a hit.
Felix Onyango
[email protected]I made these cookies for a party and they were a huge success! Everyone loved them.
cartoon cat
[email protected]These cookies were a hit! They were so easy to make and turned out perfectly. I loved the almond flavor and the delicate texture.