Halfmoon Cookies

2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of baking powder

5 tablespoons of cocoa powder

1/8 teaspoon of salt

1 cup of sugar

1 cup of mayonnaise

1 teaspoon of vanilla

1 cup of water.

Mix together the sugar, mayonnaise, vanilla and water and set aside.

In a separate bowl or your stand mixer,  mix together the flour, baking soda, baking powder salt and cocoa.

Pour wet ingredients into the dry ingredients and mix well.

Preheat oven to 350 degrees

Bake for 10 minutes or until firm.

For The Icing

Vanilla Buttercream icing:

3 cups powdered sugar

1/3 cup butter, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons milk 

Step 1

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Step 2

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. 

Hershey's Chocolate Frosting

1/2 cup butter or margarine (1 stick)

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

1. Melt 1/2 cup of butter.

2. Stir in 2/3 cup of HERSHEY’S Cocoa. Alternately, add 3 cups of powdered sugar and 1/3 cup of milk, beating to spreading consistency.

When frosting the cookies always start with the white icing first. Frost half each cookie with the white frosting then go back and frost each cookie with the chocolate frosting

When frosting the cookies always start with the white icing first. Frost half each cookie with the white frosting then go back and frost each cookie with the chocolate frosting. 

The reason you do the white frosting first is because you can't cover the chocolate with the white frosting but you can cover the white frosting with the chocolate.

Yields about 18 cookies depending on the cookie scoop you use.