RE: Black and white cookies/cinnamon pretzel cookies
If you decide that you want to make them, here are the recipes for both the chocolate ones and the white ones.
In central New York, we always heard that a bakery in Utica, NY first made these cookies (their chocolate one is below)
HALF-MOON COOKIES (White ones)
1 cup sour milk or buttermilk
1-1/2 cups sugar
3/4 cups shortening
1/2 teaspoon salt
31/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 or 2 teaspoons vanilla
Cream sugar and shortening; add eggs. Beat well. Sift together
baking powder and salt. Stir baking soda into sour milk. Add milk
alternately with flour to creamed mixture. Add vanilla.
Drop by rounded tablespoons on greased cookie sheets. Bake at 350
degrees about 10 to 12 minutes , until tops are set. Cool on wire racks. When cool,
frost half of cookie with chocolate, and other half with vanilla
Hemstrought Bakery Half Moon Cookies (chocolate)
FOR THE COOKIES:
3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cup sugar
16 tbsp. margarine, cut into pieces
3/4 cup cocoa, sifted
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 cups milk
For the cookies: Preheat oven to 350°. Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets .(You can also grease the sheets instead of using parchment.) Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
Frost half of each cookie with white frosting and the other half with chocolate.