1 1/2 c Sugar 3/4 c Shortening 2 Eggs 3 c Flour 1 t Baking powder 1 t Soda 1 c Buttermilk Cream together the sugar, shortening, and eggs. Set aside. Mix together the flour and baking powder. Set aside. Mix together the soda the buttermilk. Alternate flour and buttermilk while stirring into creamed mixture. Drop by 1/4 cups onto a greased cookie sheet forming balls. Bake at 350 degrees for 8-10 minutes. Flip over when cool and frost half with white frosting and half with chocolate frosting.
How To make Half Moon Cookies's Videos
Hyderabadi Chand Cookies - By Vahchef @ vahrehvah.com
Hyderabadi Chand cookies are a popular tea time snack eaten with tea. It's another Hyderabadi biscuit in prepared in the shape of a crescent moon and commonly known as Chand biscuit.
Ingredients: White butter 125 g Sugar powder 75 g Salt pinch All purpose flour 200 g Baking powder pinch Milk powder 10 g Vanilla essence ½ ts
Directions: Take a bowl add white butter, sugar powder cream it and add all purpose flour, milk powder, baking powder, vanilla essence, crumble this and mix it well like a dough, Take rolling pin roll them like a thin sheet and cut them into chand (crescent) shape using a round cuter and transfer into baking tray and bake them into 180 c for 15 minutes.
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Almond Crescent Cookies -- The Frugal Chef
Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.
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Makes 24 to 30 cookies 1 cup (227 grams) of unsalted, softened butter 1/3 cup (67 grams) white sugar 1 2/3 (210 grams) cups all-purpose white flour 2/3 (100 grams) cups almond meal ¼ tsp. salt Confectioner’s sugar
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat. Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.
both recipes for chocolate and vanilla on the blog! Printable Recipe Here Pin it for later #halfmoons #uticanewyork #copycatrecipe #whatscookinitalianstylecuisinetion and family recipes.