Ingredients for The Original Half Moon Cookies
- 1 cup (2 sticks) softened shortening
- 1 ½ cups granulated sugar
- 2 large eggs
- Cake Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground nutmeg
- Sour Milk
- 1 teaspoon vanilla extract
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How to Make The Original Half Moon Cookies
- Cream together 1 cup (2 sticks) softened shortening and 1 ½ cups granulated sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 ½ teaspoons ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup soured milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined; the batter should be thick. Drop by rounded tablespoons onto ungreased baking sheets.
- Bake at 375°F (190°C) for 8-10 minutes, or until the edges are lightly golden brown. Let cool completely on baking sheets.
- Frost one side of each cookie with pure white frosting and the other side with dark chocolate frosting. (You can make your own or use store-bought.)
- **Tip:** If the batter is too thin, add more flour, 1 tablespoon at a time, until desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
84g
Fat
15g
Carbs
14g
