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Half Moons III

By: SAUNDRA  
"This is a hard to find recipe, I made them and they are a delicious cookie!"

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 48 people have saved this

Prep Time:
10 Min
Cook Time:
12 Min
Ready In:
8 Hrs 22 Min

Servings  (Help)

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Original Recipe Yield 15 dozen
 

Ingredients

  • 1 cup lard
  • 1 cup white sugar
  • 2 cups molasses
  • 1 cup sour cream
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons baking soda
  • 1 pinch salt
  • 7 cups all-purpose flour
  • 1 cup chopped pecans

Directions

  1. In a very large bowl, cream together the lard and sugar until light and fluffy. Stir in the molasses and sour cream. Combine the cinnamon, allspice, cloves, baking soda, salt and flour. Stir dry ingredients into the molasses mixture until they are completely absorbed, then fold in the pecans. Cover dough and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out with a half moon cookie cutter or cut into circles, then cut the circles in half. Place cookies at least 1 inch apart onto unprepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 50 | Total Fat: 1.9g | Cholesterol: 2mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by KC Peacenik 
These are outstanding, soft and cakey gingerbread cookies. The edges hold a shape well if you... MORE

 
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