Half Moon Cookies White Recipes

HALF MOON COOKIES (WHITE)

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.

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.

THE ORIGINAL HEMSTROUGHT BAKERY HALF-MOON COOKIE

Steps:

• 1. Preheat oven to 350°.
• 2. Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
• 3. Put sugar, butter, cocoa and salt in bowl of 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.
• 4. Spoon or pipe batter onto parchment-lined baking sheets, making 3'' rounds 2'' apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
• 5. Frosting - Chocolate: Melt 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 - 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 warm in a double boiler over low heat.
• 6. Frosting - Vanilla: Put sugar, butter, shortening, milk, vanilla and salt in a bowl. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
• 7. 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. vanilla icing.

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

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

HALF MOON COOKIES

Steps:

• Sift the all-purpose flour, potato flour and white sugar together. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and mix just until the dough begins to gather together. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate overnight.
• Divide dough in half and soften at room temperature for 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Knead dough briefly to soften, adding more flour it too sticky to work with. Roll 1 piece of dough out between sheets of floured wax paper to a thickness of 1/8 inch. Cut out rounds that are 2 1/2 inches across using a fluted cookie cutter or tart mold. Transfer cookies to the prepared baking sheet. Repeat with remaining dough.
• Place 1/4 teaspoon preserves in center of each cookie. Gently fold half of cookie over preserves, covering 2/3 of bottom half of cookie (a little bit of the bottom layer of the cookie should be showing). Combine pearl sugar and nuts. Brush cookies lightly with beaten egg white. Sprinkle generously with nut mixture.
• Bake at 350 degrees F (175 degrees C) for 10 minutes or until a pale golden color. Cool on baking sheets for 10 minutes then transfer to rack and cool completely.

HALF MOON CHOCOLATE CAKE MIX COOKIES

Steps:

• Preheat oven to 350.
• Line two cookie sheets with parchment paper.
• Combine all ingredients in a bowl mix until well blended.
• For even size cookies use an ice cream scoop, then flatten down slightly.
• Bake for 8 to 10 minutes depending on size, the middle should be set not wet looking.
• Cool completely. Frost flat sides, half white half chocolate.
• Note: tinted frosting is using 1 drop red food coloring 1 drop yellow.