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Half Moon Cookies


half moon cookies




Source: In Our Kitchen

HALF MOON COOKIES
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper
Makes approximately 30 cookies

Cookie Ingredients
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1 egg
2 cups cake flour
3 heaping tablespoons cocoa powder – the better the powder the better the cookie
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk

Cookie Preparation

  1. Cream the sugar, brown sugar, and shortening.
  2. Add egg and mix until combined.
  3. In a separate bowl, stir together flour, cocoa, salt, baking soda, and baking powder until cocoa is distributed throughout.
  4. Add this to the wet ingredients and alternate with milk a little at a time and mix until thoroughly combined. This mixture will resemble a thick cake batter.
  5. Scoop and drop onto lined cookie sheet. If you shake each cookie slightly is will allow the batter to settle down.
  6. Bake for 10 to 12 minutes and remove from oven. Before placing on a wire rack to cool let the cookies sit on the pan for a minute or two.

FROSTING INGREDIENTS
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon salt
2-1/2 cups confectioners’ sugar
3 tablespoons hot milk
1 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted (reserve this for the chocolate frosting)

FROSTING PREPARATION

  1. Combine all ingredients except the cocoa.
  2. Beat until smooth.
  3. Divide this mixture in half.
  4. Add melted chocolate to half of the frosting and stir well.
  5. Keeping  the frosting slightly warmer than room temperature allows for easier spreading.






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