Chocolate Half Moon Cookies Recipes

THE "ORIGINAL HALF MOON COOKIES"

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

CHOCOLATE HALF MOON COOKIES

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!

HALF-MOON COOKIES

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.