As of yet: Unknown.: 60 in 60: Day 17-Black Moons

Today's recipe was a bit of fun for me. All of the measurements given were in oz. (25 ounces of flour and so on), plus it was an incredibly huge recipe, so I also had to halve it. These two factors may be the reason for the almost chalk-like outcome of the cookies, or it could have been something else. I'll give the measurements I used here. The original ones can be found with the original recipe here.

Black Moons

Ingredients:

1 c powdered sugar

2 1/4 sticks butter

2 eggs

1/2 tsp vanilla

1/2 tsp salt

2 3/4 c flour

1/4 tsp cinnamon

1/2 c cocoa

strawberry preserves (or whatever suits your fancy)

1 c tempered dark chocolate

Mix sugar, butter, eggs, and vanilla by hand.

Or cheat and put the butter in the bowl first and get that good and soft and stirable with the mixer.

Sift dry ingredients together in a separate, smaller bowl.

Fold dry ingredients into butter mixture.

Be careful not to work the dough to much.

Chill dough for half hour in fridge then roll out to 1/8" thickness.

Cut dough into an equal amount of moons. (I would have liked to use stars, as the original recipe dictates, but Wal-Mart doesn't sell star shaped cookie cutters in September. They do, however, sell a turkey shaped muffin pan. Why I would ever want that is beyond me.)

Bake 10-12 minutes in a 350 degree oven.

Use the preserves to make little sammiches out of your cookies. This is why you want an even number of cookies. Otherwise one of your sammiches won't be a sammich at all. It'll just be a cookie with jam on top of it.

Temper your dark chocolate.

First, give it a good talking to. Make sure it knows that it is the reason the restaurant is in ruin and that the chocolate is a lazy twat and it works like a pig.