Black Moons Recipe 385

BLACK MOONS RECIPE - (3.8/5)

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

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.

BLACKMOONS

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.

OVER THE MOONS

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

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.

VANILLA HALF-MOONS

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.