Half Moons
Yield
2 dozenPrep
15 minCook
40 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour milk
|
|
| 1 | tablespoon |
vinegar
add to milk let stand 15 minutes |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour milk
|
|
| 15 | ml |
vinegar
add to milk let stand 15 minutes |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix dry ingredients together Mix shortening and sugar together, beat.
Add eggs, one at a time.
Add sour milk alternately with flour mixture.
Then add vanilla.
Drop 6 to 8 tablespoonfuls onto lightly greased cookie sheet.
(Space them widely apart) Bake at 350℉ (180℃) for about 10 minutes.
Should be brown around edges.
Makes about 24 cookies(large) Frost half with chocolate and half with vanilla frosting.
