VANILLA HALF MOON COOKIES
These delicious cake-like cookie have been around for more than a century. I don't know how they got started, but they are a staple at restaurants, coffee shops, delis, and bakeries all over New York, New Jersey and beyond. The name says it all, these large, sweet and buttery, dome shaped cookies, are iced with two flavors of...
Provided by Angela (Grammy) Derby
Categories Cookies
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375'F.
- 2. Cream shortening, sugar, eggs and vanilla. Add sour milk, flour, baking powder, baking soda and salt. Mix well.
- 3. Drop by 1/4 cupfuls onto a greased baking sheet, rounding off the tops to make a thick-like looking pancake.
- 4. Bake for about 12-15 minutes or until edges are bottoms are just beginning to brown. DO NOT OVERBAKE, you don't want them to be dry.
- 5. Cool them on a wire rack. Once cooled completely, it's time to frost them. Remember to turn them upside down and frost the bottom.
- 6. Frosting: In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
- 7. Frost the cookies on half of the bottom side with the vanilla frosting. Then add 1 oz. of unsweetened melted chocolate or Hershey's Unsweetened Baking Cocoa and mix well. (You may have to add a little more milk to this.) Now, frost the other half and there you have it...Half Moons!
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