Moonbeam Cookies Recipes

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.

COCONUT GUMDROP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
• 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.

MOONBEAM COOKIES

Steps:

• heat oven to 350.
• in large bowl, break up cookie dough, stir in coconut.
• shape dough into 1 inch balls; place two inches apart on ungreased cookie sheets.
• with thumb or handle of wooden spoon, make indentation in center of each cookie.
• spoon 1/2 t. lemon curd into each indentation.
• bake 10-13 minutes or until edges are light golden brown.
• immediately remove from cookie sheet to wire rack.
• cool 5 minutes.
• in small microwave bowl, microwave chips on medium 2 minutes;stir until smooth. drizzle over cookies.

MOONBEAM COOKIES

Steps:

• Heat oven to 350°F. Break up cookie dough into large bowl. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.Bake at 350°F. for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes.Microwave candy coating in small microwave-safe bowl on MEDIUM for 2 minutes. Stir well. Drizzle over cookies.*TIP: Lemon pie filling can be substituted for the lemon curd.Nutrition Per Serving: Calories 90 Protein 19 Carbohydrate 13g Fat 4g Sodium 60mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MOONBEAM COOKIES

Steps:

• Heat oven to 350°F. Break up cookie dough into large bowl. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.Bake at 350°F. for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes.Microwave candy coating in small microwave-safe bowl on MEDIUM for 2 minutes. Stir well. Drizzle over cookies.*TIP: Lemon pie filling can be substituted for the lemon curd.Nutrition Per Serving: Calories 90 Protein 19 Carbohydrate 13g Fat 4g Sodium 60mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT GUMDROP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
• 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.

MOM'S SOFT SUGAR COOKIES

Steps:

• In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight., Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts., Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.

PAO DE LO

Steps:

• Have a tube cake pan greased and floured.Preheat oven 375º.
• First beat your egg-whites till very stiff, and set aside.
• Now beat your egg-yolks along with the sugar till very very creamy. This takes about 10 minutes beating so it'll be very very creamy. Add in your lemon grind and beat 1 more minute.
• Now gently FOLD in 1 tablespoon of meringue at a time and then 1 tablespoon of flour, repeat this procedure till done, ALWAYS FOLDING in your ingredients.
• This is very important to do this so your cake will not fall.
• Now carefully pour the cake batter into greased floured pan and bake till it's a golden yellow coulor.
• About 45-55 All depending on the ovens.