Black Moons Recipe 385

BLACK MOONS RECIPE - (3.8/5)

Black Moons Recipe - (3.8/5) image

Provided by Memere

Number Of Ingredients 15

Ingredients

FILLING:
2 cups sifted flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsweetened cocoa
1/2 cup shortening
1 cups of sugar
1 egg
1 cup milk
1 teaspoon vanilla
1 cup white shortening
1 cup confectionery sugar
1 cup marshmellow fluff
1/2 teaspoon vanilla

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

HARVEST MOONS

Harvest Moons image

Looking for a creative dessert for this Halloween? Then serve these pies decorated with candies, sprinkles and Betty Crocker® icing - a wonderful treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 bag (14 oz) orange candy melts or coating wafers
1 package (24 oz) chocolate-covered marshmallow sandwich pies
1 tube (4.25 oz) Betty Crocker™ black decorating icing
1 tube (4.25 oz) Betty Crocker™ white decorating icing
Candy corn, if desired
Candy-coated chocolate candies, if desired
Betty Crocker™ Decorating Decors candy sprinkles, if desired

Steps:

In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 30 seconds, then in 15-second intervals, until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.
Decorate pies with melted candy, decorating icing, candies and sprinkles as desired. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 411, Carbohydrate 60 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 124 mg

BLACKMOONS

Blackmoons image

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

Ingredients

1/2 cup shortening
1 cup sugar
1 egg
1 cup milk
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup shortening
1 cup confectioners' sugar
1 cup marshmallow cream
1/2 teaspoon vanilla
milk

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

OVER THE MOONS

Over the Moons image

Provided by Food Network Kitchen

Categories dessert

Time 35m

Number Of Ingredients 0

Ingredients

Steps:

Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll out to 1/8 inch thick and cut into moon shapes. Bake 8 to 12 minutes at 350 degrees. Beat 1 cup creamy peanut butter, 6 tablespoons butter and 3/4 cup confectioners' sugar until smooth, then sandwich between cooled cookies.

HALF MOONS II

Half Moons II image

This recipe is one our family makes every Christmas.

Provided by JBS BOX

Categories Desserts Cookies

Yield 24

Number Of Ingredients 5

Ingredients

1 cup butter
7 ½ tablespoons ground walnuts
4 ½ tablespoons white sugar
2 ½ cups all-purpose flour
1 ½ teaspoons vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 54.8 mg, Sugar 2.5 g

VANILLA HALF-MOONS

Vanilla Half-Moons image

Great German recipe. It has been very popular at our home during the holidays.

Provided by HENDRIK

Categories World Cuisine Recipes European German

Time 12m

Yield 80

Number Of Ingredients 7

Ingredients

¾ cup butter, softened
½ cup white sugar
2 egg yolks
1 ½ vanilla beans, divided
1 ½ cups all-purpose flour
½ cup ground almonds
2 cups confectioners' sugar for rolling

Steps:

In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.5 g, Cholesterol 9.7 mg, Fat 2.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 4.5 g

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