Chocolate Half Moon Cookies Recipes

CHOCOLATE HALF MOON COOKIES

Steps:

• Preheat oven to 350° F/175° C.
• Cream together sugar, brown sugar, and shortening. Add egg and mix until combined.
• In a separate bowl, stir together flour, cocoa, salt, baking soda, and baking powder until cocoa is distributed throughout. Add to wet ingredients and alternate with milk a little at a time and mix until thoroughly combined. The mixture will resemble a thick cake batter.
• Scoop and drop onto lined cookie sheet. Shake cookie sheet slightly to allow batter to settle down.
• Bake for 10 to 12 minutes and remove from oven. Allow cookies to sit on pan for a minute or two before removing and placing on a wire rack to cool.
• Turn the cookie over and frost the back side of the cookie with vanilla frosting on one half and chocolate frosting on the other half. I usually put on a thin layer, a crumb layer, at first and let it firm up. Then I add a second layer. This keeps the crumbs from mixing into the top layer of frosting and makes the cookies prettier.
• Combine all ingredients except the cocoa. Beat until smooth.
• Divide mixture in half. Add melted chocolate to half of the frosting and stir well. Keep the frosting slightly warmer than room temperature for easier spreading.

CHOCOLATE HALF MOON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream brown sugar and margarine together; stir in 2 oz melted chocolate.
• Beat in egg then add milk alternately with flour, baking soda, and salt; stir in vanilla.
• Drop by heaping tablespoons onto lightly-greased cookie sheet, spreading batter slightly.
• Bake in 350 degree oven for 10 minutes, 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.
• Combine four cups sifted confectioners sugar with one-half cup melted shortening; add one teaspoon vanilla and enough milk to make a spreadable consistency.
• Note: frost the bottom of the cookies, not the top!
• Separate the frosting into two equal portions.
• Add two ounces melted chocolate to one portion and stir well.
• Carefully spread white frosting on half the bottom of each cookie, then the other half with chocolate frosting (try to keep them from overlapping, instead let them meet together).
• These are good cookies for graduation parties, too, because you can omit the chocolate from both the cookie and the frosting and use icing-colorings to make the frosting the school colors!

HALF MOON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Coat 2 cookie sheets with non stick cooking spray.
• In a large bowl, combine the cake mix, oil, and eggs;mix well.
• Drop by heaping tablespoonsful 2 inches apart onto the cookie sheets.
• Bake for 12-14 minutes or until firm to touch.
• Remove the cookies to wire racks to cool completely.
• Frost 1/2 of flat side of each cooki with vanilla frosting, then with chocolate frosting.
• Serve or cover loosely until ready to serve.

THE ORIGINAL HEMSTROUGHT BAKERY HALF-MOON COOKIE

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.

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 (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.