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Photo of: Half Moon Cookies

Half Moon Cookies

Submitted by: J. Storm 
The potato flour makes a very tender crust. These are best eaten the same day they are baked, but prepare dough one day ahead. Ideally, pearl sugar should be used in the sugar/nut mixture for sprinkling. Pearl sugar can be bought at Scandinavian shops. If you can't find it, just use crushed sugar cubes. 
Photo of: Apple Half Moons

Apple Half Moons

Submitted by: Rosina 
Short Cut - try using chunky applesauce in place of apples. Or go wild with fruit preserves! 
Photo of: Half Moons II

Half Moons II

Submitted by: JBS BOX 
This recipe is one our family makes every Christmas. 
Photo of: Half Moons III

Half Moons III

Submitted by: SAUNDRA 
Cutout cookies with molasses, sour cream and pecans. 
Photo of: Mel's Magnificent Chocolate Chip Cookies

Mel's Magnificent Chocolate Chip Cookies

Submitted by: Mel 
These soft, chewy cookies are a favorite of my friends. 
Photo of: Chewy Jumbo Chocolate Chip Cookies

Chewy Jumbo Chocolate Chip Cookies

Submitted by: Barbara 
These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies. 
Photo of: Never Fail Chocolate Chip Cookies

Never Fail Chocolate Chip Cookies

Submitted by: Becky Held 
This is a dynamite chocolate chip dough that has never failed me. 
Photo of: Three Hundred Chocolate Chip Cookies

Three Hundred Chocolate Chip Cookies

Submitted by: Tracey Eller 
Basic chocolate chip cookie recipe, which makes 1 dozen ice cream scoop size cookies, multiplied by 25 (thank you, cooking program for doing the math!) 
Photo of: Chocolate Chip Cookies II

Chocolate Chip Cookies II

Submitted by: Rachel Miller 
My family loves my cookies very much. I hope that you and your family enjoy them. 
Photo of: Chocolate Chocolate Chip Cookies II

Chocolate Chocolate Chip Cookies II

Submitted by: Berit Locatelli 
You can add macadamia nuts or any other nuts for that matter. Delicious!! 
 
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