Half Moon Cookies Recipes

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HALF MOON COOKIES (WHITE)



Half Moon Cookies (White) image

Growing up, there was a local bakery that made the best half-moon cookies. That bakery isn't in business any more, so now I have to make my own. Half Moon cookies bring back such great childhood memories for me. For frosting, use recipe #188454.

Provided by MsBindy

Categories     Drop Cookies

Time 30m

Yield 30 cookies

Number Of Ingredients 10

1/2 cup shortening
1/4 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 cup sour milk (1 Tbsp white vinegar plus milk to make 1 cup)
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla

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.

Nutrition Facts : Calories 146.6, Fat 5.7, SaturatedFat 2.1, Cholesterol 19, Sodium 143.2, Carbohydrate 21.8, Fiber 0.4, Sugar 10.7, Protein 2.2

HALF-MOON COOKIES



Half-Moon Cookies image

This recipe makes 21 large or 34 small cookies, depending on the amount of dough used. Stir the leftover berry puree (used to tint the icing) into your morning yogurt or oatmeal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h5m

Yield Makes 21 large or 34 small

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup buttermilk
3/4 cup fresh berries, such as raspberries, blueberries, or blackberries
2 cups confectioners' sugar
1 tablespoon plus 1 teaspoon honey
1 teaspoon fresh lemon juice
1 1/2 teaspoons unsweetened cocoa powder

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



The Original Hemstrought Bakery Half-Moon Cookie image

In NYC and elsewhere, they are known as "Black and Whites" or "half-and-half's". President Obama dubbed them "Unity Cookies". In Germany, where they are iced with either the vanilla or chocolate fondant only, they are called "Amerikaners"... Here in Central New York, we call them Half-Moon cookies and they are slightly...

Provided by Kelly Lollman

Categories     Cookies

Time 1h20m

Number Of Ingredients 27

COOKIES
3 3/4 c all purpose flour
3/4 tsp baking powder
2 tsp baking soda
2 1/4 c granulated sugar
1 c butter, cubed
3/4 c cocoa powder, sifted
1/4 tsp salt
2 large eggs
1 tsp pure vanilla extract
1 1/2 c milk
FROSTING - CHOCOLATE
3 1/2 oz bittersweet chocolate
3 1/2 oz semi-sweet chocolate
1 Tbsp butter
4 1/3 c confectioner's sugar
2 Tbsp corn syrup
1 tsp pure vanilla extract
1 pinch salt
1 c boiling water
FROSTING - VANILLA
7 c confectioners' sugar
1 c butter, cubed, room temp
1/2 c vegetable shortening
7 Tbsp milk
1 Tbsp pure vanilla extract
1 pinch salt

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.

VANILLA HALF MOON COOKIES



Vanilla Half Moon Cookies image

These delicious cake-like cookie have been around for more than a century. I don't know how they got started, but they are a staple at restaurants, coffee shops, delis, and bakeries all over New York, New Jersey and beyond. The name says it all, these large, sweet and buttery, dome shaped cookies, are iced with two flavors of...

Provided by Angela (Grammy) Derby

Categories     Cookies

Time 1h10m

Number Of Ingredients 15

COOKIE INGREDIENTS:
3/4 c shortening
1 1/2 c sugar
2 eggs
1 tsp vanilla extract
1 c sour milk (1 tbsp. white vinegar, then add milk to make 1 cup)
3 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
FROSTING:
1/2 c butter, softened
4 1/2 c confectioners' sugar
1 1/2 tsp vanilla extract
5-6 Tbsp milk

Steps:

  • 1. Preheat oven to 375'F.
  • 2. Cream shortening, sugar, eggs and vanilla. Add sour milk, flour, baking powder, baking soda and salt. Mix well.
  • 3. Drop by 1/4 cupfuls onto a greased baking sheet, rounding off the tops to make a thick-like looking pancake.
  • 4. Bake for about 12-15 minutes or until edges are bottoms are just beginning to brown. DO NOT OVERBAKE, you don't want them to be dry.
  • 5. Cool them on a wire rack. Once cooled completely, it's time to frost them. Remember to turn them upside down and frost the bottom.
  • 6. Frosting: In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
  • 7. Frost the cookies on half of the bottom side with the vanilla frosting. Then add 1 oz. of unsweetened melted chocolate or Hershey's Unsweetened Baking Cocoa and mix well. (You may have to add a little more milk to this.) Now, frost the other half and there you have it...Half Moons!

THE "ORIGINAL HALF MOON COOKIES"



The

Better than the ones you can get in a bakery just lke the originals in the north end of boston. The key to the recipe is the nutmeg and as weird as it seems the soured milk

Provided by Pumpkie

Categories     Drop Cookies

Time 35m

Yield 10 large cookies

Number Of Ingredients 10

1/2 cup shortening
1 cup sugar
1 egg, beaten
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup sour milk (add 1 tblspn of vinegar to milk)
1 teaspoon vanilla

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

HALF MOON COOKIES



Half Moon Cookies image

The potato flour makes a very tender crust. These are best eaten the same day they are baked, but prepare dough one day ahead. Ideally, pearl sugar should be used in the sugar/nut mixture for sprinkling. Pearl sugar can be bought at Scandinavian shops. If you can't find it, just use crushed sugar cubes.

Provided by J. Storm

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 20

Number Of Ingredients 9

1 ¾ cups all-purpose flour
½ cup potato flour
⅓ cup white sugar
13 tablespoons butter, chilled and diced
1 egg
½ cup strawberry jam
⅓ cup pearl sugar
⅓ cup chopped pecans
1 egg white

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.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 24.2 g, Cholesterol 29.1 mg, Fat 9.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 61.9 mg, Sugar 8.7 g

HALF MOONS III



Half Moons III image

This is a hard to find recipe, I made them and they are a delicious cookie!

Provided by SAUNDRA

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 8h22m

Yield 180

Number Of Ingredients 11

1 cup lard
1 cup white sugar
2 cups molasses
1 cup sour cream
1 ¼ teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
1 ½ teaspoons baking soda
1 pinch salt
7 cups all-purpose flour
1 cup chopped pecans

Steps:

  • In a very large bowl, cream together the lard and sugar until light and fluffy. Stir in the molasses and sour cream. Combine the cinnamon, allspice, cloves, baking soda, salt and flour. Stir dry ingredients into the molasses mixture until they are completely absorbed, then fold in the pecans. Cover dough and chill overnight.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out with a half moon cookie cutter or cut into circles, then cut the circles in half. Place cookies at least 1 inch apart onto unprepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 49.9 calories, Carbohydrate 7.7 g, Cholesterol 1.6 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 12.7 mg, Sugar 3.2 g

HALF MOON COOKIES



HALF MOON COOKIES image

Categories     Chocolate     Dessert

Number Of Ingredients 9

-1 Cup sour milk (milk +1tsp baking soda and 1tsp vinegar)
-1 1/2 cup sugar
-2 eggs
-3 cups flour
-3/4 cup crisco
-1/2 tsp salt
-1 tsp baking powder
-1tsp baking soda
-1 tsp vanilla

Steps:

  • -Cream sugar and shortening -Add eggs, beat well -Mix flour, baking powder, salt -Add the baking soda to sour milk...add this alternating with the flour mixture to batter. -Add vanilla and bake on ungreased cookie sheet @ 350

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Vanilla Half Moon Cookie Recipes HALF MOON COOKIES (WHITE) Growing up, there was a local bakery that made the best half-moon cookies. That bakery isn't in business any more, so now I have to make my own. Half Moon cookies bring back such great childhood memories for me. For frosting, use recipe #188454. Provided by MsBindy. Categories Drop Cookies. Time 30m. Yield 30 cookies. …
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Top Asked Questions

How to make the best half moon cookies?
COOKIES 1 Preheat oven to 350° F/175° C. 2 Cream together sugar and shortening. ... 3 In a separate bowl, stir together flour, salt, and baking powder. ... 4 Scoop and drop onto lined cookie sheet. ... 5 Bake for 10 to 12 minutes and remove from oven. ... More items...
How long do vanilla half moon cookies stay fresh?
Spread vanilla frosting onto half of the cookies on the flat side. Spread the chocolate icing onto the other side. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Where are half moon cookies from in New York?
Half Moon Cookies are a quintessential Upstate New York treat from the foodie destination, Utica. They are a soft and fluffy cookie, either chocolate or vanilla, that are iced with half white, half chocolate frosting. Upstate New York’s Half Moon Cookie History A former architect, Harry Hemstrought, opened up a little bakery in Utica in 1925.
Who is the owner of half moon cookies?
The farm ceased bottling milk in the 1990s. Today, the business is owned by Piersma's daughter, Marolyn Wilson. While most other half-moon bakeries stick to only two or three varieties, Holland Farms offers more than 10 varieties, including red velvet, pumpkin chocolate chip and carrot.

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