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Original Hemstrought Half-Moon Cookie Recipe

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This recipe for Original Hemstrought Half-Moon Cookie, by , is from jennifer's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

jennifer weaver


3 3/4 cups flour
3/4 teaspoon baking powder
2 teaspoon baking soda
2 1/4 cups sugar
1 cup butter, cubed
3/4 cup cocoa powder, sifted
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk

Frosting- chocolate
3 1/2 ounces bittersweet chocolate
3 1/2 ounces semi-sweet chocolate
1 tablespoon butter
4 1/3 cups confectioner's sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 pinch salt
1 cup boiling water

Frosting- Vanilla
7 cups confectioner's sugar
1 cup butter, cubed, room temp.
1/2 cup vegetable shortening
7 tablespoons milk
1 tablespoon vanilla extract
1 pinch salt

Preheat oven to 350
Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
Put sugar, butter, cocoa and salt in a bowl of mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk,then half flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture.
Spoon or pipe onto parchment-lined baking sheets, making 3 inch rounds 2inchs apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from pan.

Frosting chocolate
Melt chocolatesnand butter in the top of a double boiler over simmering water over medium heat. Add confectioner's sugar, corn syrup, vanilla, salt and 6 tablespoons boiling water- mix to a smooth. stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep warm in a double boiler over low heat.

Frosting vanilla
Put sugar, butter, shortening, milk, vanilla and salt in a bowl. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
Using a metal spatula, spread about 1 tablespoon of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tablespoon vanilla icing.




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