Half-Moons Recipe

Name: Half-Moons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lard; 1 cup sugar; 2 cups molasses; 1 (8-ounce) carton commercial sour cream; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground cloves; 1 1/2 teaspoons baking soda; Dash of salt; 1 cup chopped pecans; 7 cups all-purpose flour

Servings: persons

1 cup lard
1 cup sugar
2 cups molasses
1 (8-ounce) carton commercial sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons baking soda
Dash of salt
1 cup chopped pecans
7 cups all-purpose flour

1
Cream lard in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add molasses, sour cream, spices, soda, and salt; beat well. Stir in pecans. Add flour to form a stiff dough. Divide into 4 equal portions. Cover and chill overnight.
2
Roll one portion of dough to 1/2-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a half-moon cutter. Place on lightly greased cookie sheets. Bake at 350u00b0 for 10 to 12 minutes. Remove from cookie sheets, and cool completely on wire racks. Repeat procedure with remaining dough.

1199

kcal

Calories

Fat

216

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 11 ingredients. The key ingredients include: 1 cup lard, 1 cup sugar, 2 cups molasses, 1 (8-ounce) carton commercial sour cream, and more.

Yes, Half-Moons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Half-Moons

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