Half Moons Iii Recipes

HALF MOONS II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
• Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
• Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.

VANILLA HALF-MOONS

Steps:

• In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

APPLE HALF MOONS

Steps:

• Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
• Divide dough in half and chill until easy to handle (3 hours or so).
• To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
• Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.

CHICKEN HALF MOONS

Steps:

• Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
• In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
• In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
• Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

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.