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yiddleboge6

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The biggest difference between authentic Half Moons and Black and Whites, which NYC lays claim to, is the icing. Authentics should have butter cream frosting. Black and Whites have fondant icing.

butter cream frosting is easy.....what kind of cookie is under the frosting? sugar cookie.....shortbread...??
 
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Rule62

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butter cream frosting is easy.....what kind of cookie is under the frosting? sugar cookie.....shortbread...??

Here's my recipe:

Half-Moon Cookies



3/4 cup shortening (crisco butter-flavored sticks recommended)

1 1/3 cups sugar

2 eggs

½ to ¾ teaspoon vanilla (depending on your taste)

3 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sour milk (To make sour milk (buttermilk) : mix 1 tablespoon white vinegar to 1 cup of milk)



Preheat oven to 375. Beat shortening and sugar until light and fluffy. Add eggs and vanilla and beat well. Mix in dry ingredients alternating with sour milk until batter is smooth.



Drop from tablespoon onto greased cookiesheet ; smooth tops to flatten out a little (use sheet of plastic wrap over to press slightly then remove). Bake at 375 for 10-15 minutes, depending on size; cookies should be pretty light (almost white/pale yellow) in color. Cool on baking sheet for 2-3 minutes then remove to cooling rack, bottom side up. .

Frost on flat side of cookie (buttercream recommended).
 

yiddleboge6

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Here's my recipe:

Half-Moon Cookies



3/4 cup shortening (crisco butter-flavored sticks recommended)

1 1/3 cups sugar

2 eggs

½ to ¾ teaspoon vanilla (depending on your taste)

3 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sour milk (To make sour milk (buttermilk) : mix 1 tablespoon white vinegar to 1 cup of milk)



Preheat oven to 375. Beat shortening and sugar until light and fluffy. Add eggs and vanilla and beat well. Mix in dry ingredients alternating with sour milk until batter is smooth.



Drop from tablespoon onto greased cookiesheet ; smooth tops to flatten out a little (use sheet of plastic wrap over to press slightly then remove). Bake at 375 for 10-15 minutes, depending on size; cookies should be pretty light (almost white/pale yellow) in color. Cool on baking sheet for 2-3 minutes then remove to cooling rack, bottom side up. .

Frost on flat side of cookie (buttercream recommended).

Thank you...:) I'll add that to my collection of outstanding cookies....:p
 

Rule62

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lol it is to me!!! And anything North of Dallas, and I get a nosebleed! :lol:

Rule.........thanks so much for the recipe......got that saved already. (and in a place I'll be able to find it again even) :lol:

The recipe was given to me. I didn't create it, I just tweaked it a bit; like using the butter flavored Crisco, and I use real buttermilk, instead of the milk and vinegar.
 

yiddleboge6

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The recipe was given to me. I didn't create it, I just tweaked it a bit; like using the butter flavored Crisco, and I use real buttermilk, instead of the milk and vinegar.

I'll be adapting your recipe as well. I keep buttermilk on hand for making bread.....and I always use real butter instead of shortening...
 
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K31Scout

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I think this is my first post in the new REO thread. I'm just not feeling ecf anymore. Just REO's.

Tracey

Hey Tracey,
This is the concentrated version of the dearly departed Reo forum as you know. A few have migrated here but most have not. Still a great place to BS about our Reos. I've learned a few things here and it's still a good source for info.
 
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