Half Moon Cookie Frosting Recipes

Steps:

• Cream butter, shortening and sugars together.You can use all butter, or all shortening if you prefer, but the texture and shape will come out a little different.
• Mix in eggs and vanilla. Combine dry ingredients together in a separate bowl.
• Combine in dry ingredients and sour milk, alternating until mixed well.
• Drop from Tablespoons onto greased cookie sheet (About 1/8 cup is the right size) Your cookie sheet should not be warped, or else your cookies won't come out nice and round. Allow plenty of room for the cookies to spread. Start with 4 cookies to a sheet and then see if you can increase to fitting 6 cookies.
• Bake at 375 F for 12-15 minutes.
• Frost the BOTTOM of the cookies. Half with white frosting, half with chocolate frosting with frosting recipe #188454.

Steps:

• Cream together shortening and sugar and then add beaten egg and vanilla.
• sift together flour, baking powder, baking soda, salt and nutmeg.
• add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms.
• cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned.
• If the batter comes out soupy or sticky I add additional flour

Steps:

• Cream the butter in a small bowl.
• Blend in the confectioners sugar, vanilla, alternately with the 1/3 cup milk.
• Beat until the consistency is creamy, with no lumps!
• Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into chocolate frosting.
• To the mixing bowl, add 1/3 cup cocoa powder, plus 1-2 Tbsp of additional milk.
• Beat until the cocoa is all mixed in and the frosting is nice and smooth.
• Frost the BOTTOM of the half-moon cookies. Half of the cookie should be frosted with the white frosting. Half the cookie should be frosted with the chocolate.

Steps:

• Preheat oven to 350 degrees.
• Coat 2 cookie sheets with non stick cooking spray.
• In a large bowl, combine the cake mix, oil, and eggs;mix well.
• Drop by heaping tablespoonsful 2 inches apart onto the cookie sheets.
• Bake for 12-14 minutes or until firm to touch.
• Remove the cookies to wire racks to cool completely.
• Frost 1/2 of flat side of each cooki with vanilla frosting, then with chocolate frosting.
• Serve or cover loosely until ready to serve.

Steps:

• Cookies:.
• Mix the milk and vinegar together first and then set aside while you get the rest of the ingredients together.
• Preheat the oven to 325 degrees.
• In a large bowl, sift together the flour, baking soda, baking powder, salt and the baking cocoa (optional). Set aside.
• In a large mixing bowl, cream together the shortening and the eggs. Add the vanilla and then slowly add in the sugar. Mix well. Slowly (and carefully) add in about 1/3 of the flour mixture. Next, add in the milk. Continue adding the flour mixture and mix well.
• The cookie dough should be placed on the cookie sheet in about 1-2 tablespoons rounded amounts. I like to use a large ice cream
• scoop for these cookies. You then get perfect circles and equal amounts every time. Place at least 4 inches apart as the cookies will spread. Use either a non-stick cookie sheet or grease a baking pan to bake the cookies on.
• Bake for 8-10 minutes. Remove from the oven and let them set for 5 minutes on the cookie sheets. Then, remove the cookies from the cookie sheets and place, inverted, on a cooling rack.
• After they are completely cool, frost the flat bottoms of the cookies with half of one color and half of another. Do not overlap the colors. Instead let the two colors meet in the middle of the cookie.
• Frosting:.
• Cream together the shortening, vanilla, and about 2 tablespoons of water in a large mixing bowl. Add in the confectionary sugar slowly. Add water, a teaspoon at a time, to reach desired consistency. The frosting should be thinned just enough to make it easy to.
• spread. Allow to mix at medium speed for 5
• minutes. This will ensure a smooth, creamy frosting that will rival any frosting that you might taste in a bakery.
• Place half of the frosting in a second bowl and then color the two frostings the needed colors.
• Tips:
• For brown frosting: Add baking cocoa to the frosting when you add the confectionary sugar to the mixing bowl.
• For black frosting: start with chocolate frosting. It will save you adding a lot of black coloring.
• If you are using Wilton colors, realize that the colors will darken within a few hours as they dry. Therefore, make the colors
• slightly lighter than you want them to be.
• Be sure to make enough colored frosting for as many cookies as you will be making. It's almost impossible to match a second batch of colored frosting exactly to the first.
• * I prefer to use Wilton icing colors. They are concentrated and will not make your frosting too liquidy. Plus, they come in
• many different colors. You can find Wilton colors in any store that carries cake decorating products. If you would like though you can use the liquid colors that.
• you find at the grocery store.
• Note: If you will not be needing white frosting you can use 1/2 cup of shortening and 1/2 cup of butter. By doing so, the
• frosting will be slightly yellow in color.

Steps:

• Preheat oven to 350 degrees F.
• Cream brown sugar and margarine together; stir in 2 oz melted chocolate.
• Beat in egg then add milk alternately with flour, baking soda, and salt; stir in vanilla.
• Drop by heaping tablespoons onto lightly-greased cookie sheet, spreading batter slightly.
• Bake in 350 degree oven for 10 minutes, let them set for 5 minutes on the cookie sheets; then remove the cookies from the cookie sheets and place inverted on a cooling rack.
• Combine four cups sifted confectioners sugar with one-half cup melted shortening; add one teaspoon vanilla and enough milk to make a spreadable consistency.
• Note: frost the bottom of the cookies, not the top!
• Separate the frosting into two equal portions.
• Add two ounces melted chocolate to one portion and stir well.
• Carefully spread white frosting on half the bottom of each cookie, then the other half with chocolate frosting (try to keep them from overlapping, instead let them meet together).
• These are good cookies for graduation parties, too, because you can omit the chocolate from both the cookie and the frosting and use icing-colorings to make the frosting the school colors!

Steps:

• Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 2 minutes. Add 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix). Refrigerate dough until firm, about 1 hour.
• Roll 1- or 1 1/2-tablespoon pieces of dough into balls; place 2 inches apart on parchment-lined baking sheets. Bake until bottoms turn golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored at room temperature up to 1 day.
• Cook berries and remaining 1 tablespoon granulated sugar in a small saucepan over medium-high heat, stirring and crushing berries until soft and juices have been released. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and let cool completely.
• Whisk together confectioners' sugar, honey, lemon juice, and 2 tablespoons water in a small bowl. Transfer half of icing to another bowl, and whisk in 1 teaspoon more water. Divide remaining portion in half again, and stir 1/2 teaspoon berry puree into one part, and cocoa powder and 3/4 teaspoon water into other. Spread white icing on half of each cookieâ??s flat side and fruit or chocolate icing on other half. Let set 30 minutes before serving.