Recipe for Halfmoon Cookies


2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. margarine or butter, room temperature
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/3 c. buttermilk (or regular milk plus a splash of lemon juice)
1 egg
2 tsp. vanilla

1 c. semisweet chocolate chips
1 c. + 1 Tbsp. shortening
3 Tbsp milk
2 1/2 c. + 1/2 c. confectioner's sugar
pinch salt

1.Prepare Cookies:
Preheat oven to 350 and position 1 rack in center of oven and a sercond rack in the lower third.
2.Combine flour, baking soda, baking powder, and salt in a bowl.
3.Cream together butter or margarine and sugars in large bowl. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture gradually.
4.Drop batter by the 1/4 cup on UNGREASED cookie sheets. Using a spatula or spoon, spread out cookies to 2 inch diameter (about 6-8 cookies on a sheet). Bake for 8 minutes, switch sheets and bake abother 7 minutes or until edges are lightly browned. Cook cookie sheets on cooling racks, then transfer cookies to cooling racks and cool COMPLETELY.
4 1/2. Prepare icings:
White icing: beat milk, 10-X sugar, and salt in mixing bowl. Add 1 c. shortening and mix until it is a soreadable consistency. Add more milk, shortening, or sugar if necessary.
Chocolate icing: melt chocolate chips and 1 Tbsp shortening slowly over double bioler or in microwave. Do not overcook chocolate. Add 1/4 c. 10-X sugar and stir until completely mixed. Icing will be wet in consistency. Let cool completely.
5. Turn cool cookies upside down, brush off any crumbs. Spread 1 Tbsp. of white icing on half of each cookie, do the same with the chocolate icing. Let dry.
6. Store between sheets of waxed paper in a sealed container.

About 15 4-inch cookies
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