The Original Half Moon Cookies 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:

• 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:

• 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:

• 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:

• Hello all. Here is the actual recipe for Hemstrought's half-moons. I used to work at Hemstrought's back in the 70s when the store was on Oriskany Circle. It's since been demolished to make way for the highway. Bob Hemstrought was a nice guy, though not sure if he's still around now. He was the head baker. So... here you go! We all know it's worth the effort! Enjoy! FOR THE COOKIES: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. 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, making 3-inch rounds 2-inches apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment. FOR THE FUDGE ICING: Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat. FOR THE BUTTERCREAM ICING: Put sugar, butter, shortening, milk, vanilla, and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy. TO FROST THE COOKIES: Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. buttercream icing.

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.

Steps:

• Mix yeast into sour cream. Sift flour into large bowl. Add remaining ingredients and blend well. (Don't hesitate to use your hands to mix the dough). The dough will be similar to pie crust.
• Transfer to smaller clean bowl and cover with plastic wrap and refrigerate overnight. Preheat oven to 400 degrees. Divide dough into equal portions. Take one portion, dust with flour and roll out on floured surface into an 8-10 inch circle (similar to a pie crust).
• Cut the circle into 8 triangle portions. Place jam in the center of each and roll up wide to skinny. Do not over fill cookies as the jam will leak out. Place on a baking sheet and bake 10-12 minute Dust cooled cookies with powdered sugar.