Half Moon Cookies

Ingredients

• 1 3/4 cups sugar 
• 1 cup butter; softened 
• 4 large eggs 
• 1 cup milk 
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon lemon extract 
• 2 1/2 cups cake flour 
• 2 1/2 cups flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 4 cups confectioner's sugar 
• 1/3 to 1/2 cup boiling water  
• 1 ounce bittersweet chocolate 

Method

Preheat the oven to 375°F. Butter 2 baking sheets and set aside. In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and lemon extract and mix until smooth. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine.  
Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown; 20 to 30 minutes. Allow to cool completely.  
Make the frosting:  
Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.  
Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.  Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth.  Remove from the heat. with a brush, coat half the flat side of the cookies with chocolate frosting and the other half with white frosting. These are a puffy cake like cookies