Frosting For Half Moon Cookies

The frosting on a half-moon cookie is the most important part! The frosting should not be of icing consistency, but also not too thick. This recipe will give you just the right …

Rating: 5/5(1)
Total Time: 15 mins
Category: Drop Cookies
Calories: 67 per serving
1. Cream the butter in a small bowl.
2. Blend in the confectioners sugar, vanilla, alternately with the 1/3 cup milk.
3. Beat until the consistency is creamy, with no lumps!
4. Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into chocolate frosting.

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FESTIVAL HALF MOON COOKIES WITH CHOCOLATE FROSTING RECIPE. 1996-01-28 · In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Usine a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets.

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The frosting on a half-moon cookie is the most important part! The frosting should not be of icing consistency, but also not too thick. This recipe will give you just the right amount of frosting for the cookie recipe #188453.

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In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Usine a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown 20 to 30 minutes. Allow to cool completely.

Servings: 80
Calories: 96 per serving
Total Time: 1 hr

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Allow plenty of room for the cookies to spread. Start with 4 cookies to a sheet and then see if you can increase to fitting 6 cookies. Bake at 375 F for 12-15 minutes. Frost the BOTTOM of the cookies. Half with white frosting, half with chocolate frosting with frosting recipe #188454.

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Dec 19, 2012 - The frosting on a half-moon cookie is the most important part! The frosting should not be of icing consistency, but also not too thick. This recipe will give you just the right amount of frosting for the cookie recipe #188453. This recipe is nearly identical to Kitten's recipe 89207, but since I'm changing the prepar…

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Step 1. Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 2 minutes. Add 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes. Beat in egg and vanilla.

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Half Moon Cookies are a soft and fluffy cookie, either chocolate or vanilla, that are iced with half white, half chocolate frosting. Half Moons are not delicate little tea cookies, these are indulgent monstrous cookies cake-like cookies, that are more of a full-out dessert.

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Frost your cookies. You will be frosting the bottoms of these cookies! Flip your cookies over, and start frosting on the flat side. Using a spatula frost half of each cookie with the vanilla frosting and then frost the other half with the lemon frosting. Let the frosting set/ harden completely. About 1 hour.

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The half moon cookie is believed to have originated from the half moon cookie served in upstate New York for more than a century. On the flip side of this baked good, is actually a chocolate cake (vanilla is a popular variation), topped with a fluffy layer of actual frosting and made in a similar manner as the black and gold.

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Cookies. Preheat oven to 350° and cover baking sheets with silicone liners or parchment paper. In a medium bowl combine cake mix, butter, eggs and sour cream. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined. There may be small bits of butter in the dough.

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Chocolate Half Moon Cookies. Sifting the dry ingredients together first before mixing the batter and setting aside is always a good idea. The chocolate batter is mixed up quickly by creaming butter and sugar together. Eggs are added one at a time and mixed until creamy. Add the sifted dry ingredients alternately with 1 cup of buttermilk.

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Preheat oven to 350° F/175° C. Cream together sugar and shortening. Add egg and vanilla and mix until combined. In a separate bowl, stir together flour, salt, and baking powder. Add to wet ingredients and alternate with milk a …

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Of course, Holland Farms offers the traditional chocolate Half Moon cookie frosted with half chocolate and half vanilla icing. And yes, we make the same cookie in vanilla. But we also know our customers have different tastes, and sometimes are looking for something a little bit out of the ordinary. That’s where the Half Moon madness comes in.

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The best classic, easy NYC black and white cookies recipe, homemade with simple ingredients. Soft, moist cake-like cookies frosted in vanilla and chocolate icing. Also known as 'half and half cookies' or 'half moon cookies' or 'Seinfeld black and white cookies.' These cookies have such a rich history that it has become a mainstay tradition in New York …

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Frequently Asked Questions

How do you frost half moon cookies?

Halfmoon cookies are frosted on the flat side, or bottom of the cookie. Spread vanilla frosting onto half of the cookies on the flat side. Spread the chocolate icing onto the other side. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

What is the best frosting for a half moon cake?

Fluffy white frosting and a delicious chocolate fudge icing are always on the best bakery half-moons, so if you see smooth icing, that's not how they should look. Again, I will stress however, everyone is different on what they not only call these (they're not black and whites!) to how the frosting should be.

What are half moon cookies made of?

Half Moon Cookies are a soft and fluffy cookie, either chocolate or vanilla, that are iced with half white, half chocolate frosting. Half Moons are not delicate little tea cookies, these are indulgent monstrous cookies cake-like cookies, that are more of a full-out dessert.

What kind of butter do you use for half moon cookies?

Half Moon cookies bring back such great childhood memories for me. For frosting, use recipe #188454. AMT. PER SERVING % DAILY VALUE Cream butter, shortening and sugars together.You can use all butter, or all shortening if you prefer, but the texture and shape will come out a little different.

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