Mom'S Half Moon Cookies – a delicious recipe with Sugar, Crisco, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the shortening and the sugar, then add the eggs one at a time, beating after each addition. Sift together the flour, salt, and baking powder. Add the baking soda to the milk. Add the dry ingredients in batches, alternating with the milk. Add the vanilla last. This will make a very soft dough.
2
Drop by heaping tablespoons onto greased cookie sheets, leaving plenty of room in between, as they will spread. Bake for just 15 minutes at 375 degrees - just until very lightly browned. Do not over bake.
3
Let them cool completely, the frost the flat surface with chocolate icing on half, vanilla on the other half. This will make about 3 dozen.
4
*To make sour milk , add 1T lemon juice to the milk and leave at room temp for 10 minutes. It is ready to use when the milk has curdled slightly.
1207
kcal
Calories
9
g
Fat
246
g
Carbs
26
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 C Sugar, 3/4 c. Crisco, 2 eggs, 3 C flour, and more.
Yes, Mom'S 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.
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