Halfmoon Cookies Recipe

Name: Halfmoon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup shortening; 2 cups sugar; 3 eggs; 1-1/2 cup sour milk *; 2 tsp. vanilla; 4-1/2 cup 2 plus tbsp. flour; 3 tbsp. baking powder; 1 tsp. salt; 1 tsp. baking soda; 3 tbsp. butter; 2-1/4 cup powdered sugar; 1/8 cup milk; 3/4 tsp. vanilla; 1 tbsp. cocoa (for chocolate)

Servings: persons

1 cup shortening
2 cups sugar
3 eggs
1-1/2 cup sour milk *
2 tsp. vanilla
4-1/2 cup 2 plus tbsp. flour
3 tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tbsp. butter
2-1/4 cup powdered sugar
1/8 cup milk
3/4 tsp. vanilla
1 tbsp. cocoa (for chocolate)

1
Blend sugar and shortening together.
2
Add eggs, vanilla and sour milk.
3
Blend.
4
In a separate bowl mix together flour, baking powder, baking soda and salt.
5
Slowly add to wet mixture.
6
Blend thoroughly.
7
Drop by tablespoon and flatten slightly.
8
Bake at 350F for 10-12 minutes on an ungreased cookie sheet.
9
Frosting:** Blend butter until fluffy.
10
Add powdered sugar and blend.
11
Add milk and vanilla, blend.
12
Add cocoa (for chocolate frosting), blend.
13
Ice cookies partially white, then partially dark to achieve a moon look -- whether half moon, waxing or waning, it's up to you!

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 cup shortening, 2 cups sugar, 3 eggs, 1-1/2 cup sour milk *, and more.

Yes, Halfmoon 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.

Halfmoon Cookies

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