Tuesday, October 22, 2013

Halloween Cookie Recipe!

Do you enjoy making fresh baked goods for Halloween? Here's a fun recipe from AndreasRecipes.com for Half Moon Cookies.

In 2013, the October moon will be a waning quarter moon, providing only 10% of the light of a full moon, so add chocolate icing to one side of the cookie to represent the quarter moon. No one will complain about the extra chocolate!

Stand mixer with bowl
#40 cookie or ice cream scoop (or you may use a larger #20 scoop if you want larger cookies)
baking sheets lined with parchment paper

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1 egg
2 cups cake flour
3 heaping tablespoons cocoa
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk, 2%

Butter Frosting:
4 tablespoons butter
1/4 teaspoon salt
2-1/2 cups confectioners’ sugar
3 tablespoons hot milk
1 teaspoon vanilla
1 oz bittersweet chocolate, melted (reserve for chocolate frosting)

1. Preheat oven to 350° F.
2. Cream together sugar, brown sugar, and shortening. 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. Add to wet ingredients and alternate with milk a little at a time and mix until thoroughly combined. The mixture will resemble a thick cake batter.
4. Scoop and drop onto lined cookie sheet. Shake cookie sheet slightly to allow batter to settle down.
5. Bake for 10 to 12 minutes and remove from oven. Allow cookies to sit on pan for a minute or two before removing and placing on a wire rack to cool.
6. Turn the cookie over and frost the back side of the cookie with vanilla frosting on one half and chocolate frosting on the other half. I usually put on a thin layer, a crumb layer, at first and let it firm up. Then I add a second layer. This keeps the crumbs from mixing into the top layer of frosting and makes the cookies prettier.

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

Makes 30 cookies.
(I wrap each cookie individually in plastic wrap once the frosting is set. This helps the cookies keep longer. Do not refrigerate the cookies, or they will be hard, like cold cake.)
Visit Adele Downs on her blog at http://adeledowns.wordpress.com 
SANTA TO THE RESCUE by Adele Downs, Coming November 11, 2013 from Entangled Publishing!


vicki batman said...

Wow, Adele, I could almost eat them off the page. Thanks for sharing.

Marianne Stephens said...

Thanks for the yummy recipe...grandkids will devour them!

jean hart stewart said...

Look and sound delicious!

Tina Donahue said...

OMG,those cookies look good. I can't cook at all, but I might actually try to make these. :)

Thanks, Adele!

Melissa Keir said...

So yummy! I think I just gained a couple of pounds! :) Thanks for sharing!

Adele Downs said...

So glad you enjoyed seeing this recipe. I love chocolate and will have no problem using extra chocolate frosting to make Quarter Moon cookies. ")