Chinese Harvest Moon Cookies Recipes

CHINESE HARVEST MOON COOKIES

Steps:

• Combine all ingredients in a large bowl. mix well.
• roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
• bake at 350F for 13 - 15 minutes, depending on your preference.

CRESCENT MOON/STAR COOKIES

Steps:

• Cream shortening, sugar, vegetable oil, eggs, salt, and vanilla together.
• Mix flour, baking soda, and cream of tartar together in a separate bowl.
• Add slowly to wet mixture until thoroughly mixed.
• Roll into into one inch balls, then shape into crescent moons or stars.
• Flatten slightly with a fork.
• Bake at 350 degrees for 10 minutes.
• After cookies have been baked, sprinkle with powdered or colored sugar and top with cinnamon.

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

HALF MOON COOKIES (WHITE)

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.

THE "ORIGINAL HALF MOON COOKIES"

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

Steps:

• Cookies:.
• Mix the milk and vinegar together first and then set aside while you get the rest of the ingredients together.
• Preheat the oven to 325 degrees.
• In a large bowl, sift together the flour, baking soda, baking powder, salt and the baking cocoa (optional). Set aside.
• In a large mixing bowl, cream together the shortening and the eggs. Add the vanilla and then slowly add in the sugar. Mix well. Slowly (and carefully) add in about 1/3 of the flour mixture. Next, add in the milk. Continue adding the flour mixture and mix well.
• The cookie dough should be placed on the cookie sheet in about 1-2 tablespoons rounded amounts. I like to use a large ice cream
• scoop for these cookies. You then get perfect circles and equal amounts every time. Place at least 4 inches apart as the cookies will spread. Use either a non-stick cookie sheet or grease a baking pan to bake the cookies on.
• Bake for 8-10 minutes. Remove from the oven and let them set for 5 minutes on the cookie sheets. Then, remove the cookies from the cookie sheets and place, inverted, on a cooling rack.
• After they are completely cool, frost the flat bottoms of the cookies with half of one color and half of another. Do not overlap the colors. Instead let the two colors meet in the middle of the cookie.
• Frosting:.
• Cream together the shortening, vanilla, and about 2 tablespoons of water in a large mixing bowl. Add in the confectionary sugar slowly. Add water, a teaspoon at a time, to reach desired consistency. The frosting should be thinned just enough to make it easy to.
• spread. Allow to mix at medium speed for 5
• minutes. This will ensure a smooth, creamy frosting that will rival any frosting that you might taste in a bakery.
• Place half of the frosting in a second bowl and then color the two frostings the needed colors.
• Tips:
• For brown frosting: Add baking cocoa to the frosting when you add the confectionary sugar to the mixing bowl.
• For black frosting: start with chocolate frosting. It will save you adding a lot of black coloring.
• If you are using Wilton colors, realize that the colors will darken within a few hours as they dry. Therefore, make the colors
• slightly lighter than you want them to be.
• Be sure to make enough colored frosting for as many cookies as you will be making. It's almost impossible to match a second batch of colored frosting exactly to the first.
• * I prefer to use Wilton icing colors. They are concentrated and will not make your frosting too liquidy. Plus, they come in
• many different colors. You can find Wilton colors in any store that carries cake decorating products. If you would like though you can use the liquid colors that.
• you find at the grocery store.
• Note: If you will not be needing white frosting you can use 1/2 cup of shortening and 1/2 cup of butter. By doing so, the
• frosting will be slightly yellow in color.