Black Moons Recipe 385
BLACKMOONS
My mom was a newlywed in the 1950s when she found this recipe. It's been my favorite dessert as long as I can remember. Since I've never seen the exact recipe anywhere else, I have copies stashed all over the place so I never lose it. I usually increase all the filling ingredients by half to have more of it. I've never counted the number of blackmoons this makes so I'm just guessing.
Provided by Twiggyann
Categories Dessert
Time 7h10m
Yield 24 blackmoons, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, mix the first 10 ingredients well and drop by teaspoon on an ungreased cookie sheet. Bake in a 425 F oven for approximately 7 minutes. Cool on wax paper.
- To make the filling, mix the filling ingredients together (1/2 cup shortening, 1 cup confectioner's sugar, 1 cup marshmallow fluff, 1/2 teaspoon vanilla, and a little milk) to make a creamy consistency.
- Choose 2 shells approximately the same size and spread one with the filling and top with the other.
Nutrition Facts : Calories 425, Fat 18.8, SaturatedFat 4.9, Cholesterol 20.5, Sodium 300.8, Carbohydrate 60.5, Fiber 1.2, Sugar 35.4, Protein 4.2
BLACK MOONS RECIPE - (3.8/5)
Provided by Memere
Number Of Ingredients 15
Steps:
- Sift dry ingredients together. Cream shortening, sugar, egg, and milk then add alternately together with flour mixture. Add vanilla. Drop by spoonful onto an ungreased cookie sheet. -32 tablespoons makes 16 full sized moons -40 teaspoons makes 20 small moons Bake at 375 degrees Bake 10-15 min and check them FILLING: Whip all ingredients together
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