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
Number Of Ingredients 10
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
AMISH HALF MOON PIES OR PREACHING PIES
These little pies were taken to the church for the children to eat so they would be quiet. They would be great for picnics, potlucks, breakfast, or for visiting grandkids. They freeze well.
Provided by Miss Annie
Categories Pie
Time 1h20m
Yield 6 Half Moon Pies
Number Of Ingredients 7
Steps:
- Cook the dried apples in a saucepan with water and the salt.
- When apples are soft and pulpy, add the sugar, orange and cinnamon.
- Simmer until water is cooked away.
- Roll pastry out and cut in 8 inch circles.
- Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together.
- Bake in 450 degree oven for 10 minutes.
- Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until golden brown.
Nutrition Facts : Calories 492.5, Fat 10.1, SaturatedFat 2.5, Sodium 208.5, Carbohydrate 102.7, Fiber 4.7, Sugar 85.1, Protein 2.4
APPETIZERS HALF-MOON CHEESE PIES
These delicious Greek small pies, called Skaltsounakia, always dazzle people and are a favorite at every Meze table. In Crete where they are very popular there are several variations including one with a filling of sauteed wild greens.
Provided by Timothy H.
Categories Cheese
Time 1h5m
Yield 12-14 cheese foldoverspies
Number Of Ingredients 12
Steps:
- To make the pastry put the flour in a bowl and mix in the oil, butter and yogurt by hand. Cover and rest in the refrigerator for 15 minutes. Meanwhile make the filling . Beat the egg lightly in a bowl . Crumble in the cheese then mix in the milk, mint, raisins and pine nuts.
- Preheat the oven to 375 degrees. Cut the pastry into two pieces and cover one with clear film plastic rap or a dishtowel. Thinly roll out the remainder and cut out three inch rounds. Place a heaped teaspoon full of filling on each round and fold the pasty over to make a half moon shape.
- Press the edges to seal then place the pies on a greased baking sheet. Repeat with the remaining pastry. Brush the pies with egg yolk and bake 20 minutes or until golden. Serve hot.
Nutrition Facts : Calories 173.6, Fat 9.2, SaturatedFat 3.6, Cholesterol 44.7, Sodium 425.7, Carbohydrate 17.4, Fiber 0.6, Sugar 1.6, Protein 5.1
PUMPKIN MOON PIES
Soft pumpkin cookies filled with a light and smooth cream cheese fluff. The cookies are good all by themselves, and the cream cheese fluff is a wonderful fruit dip, base for a fruit pizza, or frosting for a cake. It is even relatively healthy if you use low fat cream cheese and light Cool Whip.
Provided by Ferial
Categories Dessert
Time 22m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- For the cookies: Preheat oven to 350 degrees Farenheit.
- Mix together the spice cake mix and pumpkin puree until everything is incorporated.
- Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
- For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
- In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
- Fold in the Cool Whip.
- When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.
CHOCOLATE PEANUT BUTTER MOON PIES
For years, I've wished such a thing existed, so I am WAY excited to find this recipe! Found on the Food & Wine website. Two hours of standing time not included in preparation time.
Provided by Pinay0618
Categories Dessert
Time 1h45m
Yield 30 pies
Number Of Ingredients 15
Steps:
- In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
- Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
- Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
- In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
- Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter-covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.
PAIFALA (AMERICAN SAMOA) - HALF-MOON PIES
This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This is a very tasty pineapple dessert with a hint of coconut. It comes together a lot like a calzone.
Provided by GiddyUpGo
Categories Pie
Time 1h5m
Yield 5-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
- Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool.
- Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle.
- Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
- Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.
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