Recipe: 7 Black and White Cookies (Half Moon Cookies)

Hope these help.

Joe

HALF MOON COOKIES
1 c. sour cream
1 1/2 c. sugar
3/4 c. shortening
2 eggs
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
Chocolate & vanilla icing
Flaked coconut (optional)
Cream sugar and shortening; add eggs and beat well. Sift together flour, baking powder and salt. Add baking soda to 1 cup sour cream. Add sour cream mixture, alternately with flour mixture to the sugar mixture. Beat in vanilla. Drop by tablespoonful onto greased cookie sheet. Bake at 375 degrees for 10 minutes. When cooled, ice 1/2 cookie with vanilla icing and 1/2 with the chocolate icing. Top the vanilla half with coconut right after icing. Cookies are also good plain.

HALF MOON COOKIES
1 c. shortening
1 1/2 c. sugar
2 eggs
3 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. sour milk
Cream together shortening, sugar and eggs. Add remaining ingredients and mix well. Drop a large tablespoonful of batter onto an ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes. Cool. Frost half of cookie with chocolate frosting and the other half with white frosting.

HALF-MOON COOKIES (OR "BLACK AND WHITES")
3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour milk
White and chocolate icing
Beat shortening, sugar, eggs and vanilla until fluffy. Sift together the flour, baking soda, baking powder, and salt and then add to shortening mixture alternately with 1 cup sour milk (1 tablespoon vinegar and add milk to measure 1 cup; let stand 5 minutes). Drop by large tablespoons onto greased cookie sheet or sheet lined with foil. Bake in a preheated 375 degree oven for about 12 minutes. When cool, frost half of cookie with white icing and half with chocolate icing. Makes 24 large cookies.

HALF MOON COOKIES
FILLING:
Cream in mixing bowl: 1 c. Spry Add: 1 c. canned milk 1 yeast, dissolved in 1/4 c. warm water Add: 3 eggs 1 tsp. vanilla 1 tsp. salt Blend all ingredients thoroughly. Roll into small balls. Place in refrigerator overnight. Blend together: 1/4 lb. butter, melted 16 tbsp. sugar Roll small balls of dough 1/8-inch thick. Spread filling over surface of dough and roll it up. When you have rolled it from one end to the other, shape in a half moon. Place on cookie sheet. Bake at 350 degrees for 20 minutes or until golden brown.

CHOCOLATE HALF MOON COOKIES
1/2 c. soft margarine
1 c. sugar
1 egg
1 tsp. vanilla
1 c. milk
2 c. flour
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cocoa
WHITE FROSTING:CHOCOLATE FROSTING:
Mix all ingredients together in order given. Beat until smooth. Drop by round tablespoonfuls onto greased cookie sheet. Allow space to spread. Bake at 400 degrees for about 7 minutes. Cool and frost half the flat side of each cookie with vanilla icing and half with chocolate icing. Yield: 2 dozen. Combine 2 tablespoons margarine, 1/2 teaspoon vanilla and 2 cups powdered sugar. Add milk and moisten. Same ingredients but add 2 tablespoons cocoa.

HALF MOON COOKIES
3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour milk (add 2 tbsp. vinegar to fresh)
Beat shortening, sugar, eggs and vanilla until fluffy. Add flour, baking powder, baking soda and salt and sour milk. Mix until mixed but NOT smooth. Drop by teaspoonful onto greased (foil-lined) cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Frost 1/2 white, 1/2 chocolate.

HALF-MOON SOUR CREAM COOKIES
1 c. sour cream
1 1/2 c. sugar
3/4 c. shortening
Few drops yellow food coloring
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
3 c. sifted flour
2 tbsp. soft butter
1/2 tsp. vanilla
Dash of salt
1 box confectioners' sugar
Milk
2 tbsp. cocoa
Cream together sour cream, sugar, shortening and food coloring. Beat eggs and add to above. Add baking powder, baking soda, 1 tsp. vanilla, salt, flour. Drop by tablespoons onto greased cookie sheet. You can spread batter out on cookie sheet so the cookie will be flatter. Bake at 275 degrees for 12-15 minutes. To make frosting cream together 2 tbsp. soft butter, vanilla, dash of salt, confectioners' sugar. Add enough milk to make frosting spreadable. Divide into two bowls. To one bowl add cocoa. Frost one half cookie chocolate, the other half white. Makes 40-50 cookies.