Classic Half-Moon Cookies

1. Preheat and Prep

Preheat the oven to 375°F (190°C). Position oven racks in the top and bottom thirds. Line two rimmed baking sheets with parchment paper.

2. Combine Dry Ingredients

In a large bowl, whisk the flour, baking powder, sea salt, and baking soda together. Set aside.

3. Mix Dairy and Flavorings

In a separate bowl, whisk the sour cream, milk, 1 teaspoon of vanilla extract, lemon zest, and almond extract.

4. Beat Butter and Sugar

Using an electric mixer with the paddle attachment, beat the butter and granulated sugar on medium-high until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

5. Make Batter

Reduce mixer speed to low. Add a third of the flour mixture, followed by a third of the sour cream mixture. Repeat, alternating between dry and wet ingredients, until fully combined. The batter will be thick like poundcake batter.

6. Bake Cookies

Scoop heaping 1/4-cup portions of batter onto the prepared sheets, spacing them 2 inches apart. Bake for 6 minutes, then rotate sheets. Continue baking until cookies are firm and spring back when pressed, about 6 to 9 minutes more. Avoid overbaking. Cool on baking sheets for 15 minutes, then transfer to wire racks to cool completely.

7. Vanilla Glaze

For the glaze, mix confectioners’ sugar with 3 tablespoons boiling water, corn syrup, the remaining teaspoon of vanilla, and a pinch of salt. Whisk until smooth, adding more water if necessary to reach a spreadable, hot fudge sauce-like consistency. Apply to half of the flat side of each cookie, allowing it to set on a rack.

8. Chocolate Glaze

Blend the melted chocolate into the remaining vanilla frosting. Stir in cocoa powder and room-temperature water until smooth and spreadable. Glaze the un-iced halves of the cookies. Let set for 1 to 2 hours before serving.