Half Moon Cookies Recipe

Name: Half Moon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-3/4 cups (875 ml) flour; 3/4 tsp (4 ml). baking powder; 2 tsp (10 ml). baking soda; 2-1/4 cups (525 ml) sugar; 16 tbsp (225 ml). margarine, cut into pieces; 3/4 cup (175 ml) cocoa, sifted; 1/4 tsp (1 ml). salt; 2 eggs; 1 tsp (5 ml). vanilla extract; 1-1/2 cups (350 ml) milk; 3-1/2 oz (98 grm). bittersweet chocolate; 3-1/2 oz (98 grm). semisweet chocolate; 1 tbsp (15 ml). butter; 4-1/3 cups (1025 ml) confectioners sugar, sifted; 2 tbsp (30 ml). corn syrup; 1 tsp (5 ml). vanilla extract; Pinch salt; 7 cups (1650 ml) confectioners sugar; 16 tbsp (225 ml). room temperature butter, cut into pieces; 1/2 cup (125 ml) vegetable shortening; 7 tbsp (100 ml). milk; 1 tbsp (15 ml). vanilla extract; Pinch salt

Servings: persons

3-3/4 cups (875 ml) flour
3/4 tsp (4 ml). baking powder
2 tsp (10 ml). baking soda
2-1/4 cups (525 ml) sugar
16 tbsp (225 ml). margarine, cut into pieces
3/4 cup (175 ml) cocoa, sifted
1/4 tsp (1 ml). salt
2 eggs
1 tsp (5 ml). vanilla extract
1-1/2 cups (350 ml) milk
3-1/2 oz (98 grm). bittersweet chocolate
3-1/2 oz (98 grm). semisweet chocolate
1 tbsp (15 ml). butter
4-1/3 cups (1025 ml) confectioners sugar, sifted
2 tbsp (30 ml). corn syrup
1 tsp (5 ml). vanilla extract
Pinch salt
7 cups (1650 ml) confectioners sugar
16 tbsp (225 ml). room temperature butter, cut into pieces
1/2 cup (125 ml) vegetable shortening
7 tbsp (100 ml). milk
1 tbsp (15 ml). vanilla extract
Pinch salt

1
Heat oven to 350 degrees (175 C.).
2
Line cookie sheets with parchment paper.
3
Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
4
Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy.
5
Add eggs and vanilla and continue to beat.
6
Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture.
7
Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2-inches apart.
8
Bake until cookies are set, about 12 minutes (or more).
9
Allow to cool, then remove from parchment.
10
Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat.
11
Add confectioners sugar, corn syrup, vanilla, salt, and 6 tbsp (90 ml).
12
boiling water and mix to a smooth, stiff paste with a rubber spatula.
13
Thin icing with up to 8 tbsp (125 ml).
14
more boiling water.
15
Icing should fall from a spoon in thick ribbons.
16
Keep icing warm in a double boiler over low heat.
17
Put sugar, butter, shortening, milk, vanilla, and salt in mixing bowl.
18
Beat on low speed to mix, then increase to medium and beat until light and fluffy.
19
Using a metal spatula, spread about 1 tbsp (15 ml).
20
of warm fudge icing on half of the flat side of each cookie.
21
Spread the other half of each cookie with heaping 1 tbsp (15 ml).
22
buttercream icing.

3618

kcal

Calories

104

Fat

663

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3-3/4 cups (875 ml) flour, 3/4 tsp (4 ml). baking powder, 2 tsp (10 ml). baking soda, 2-1/4 cups (525 ml) sugar, and more.

Yes, Half Moon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Half Moon Cookies

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