Half Moons III

Made  times

"This is a hard to find recipe, I made them and they are a delicious cookie!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


8 h 22 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 180 servings



  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



These are outstanding, soft and cakey gingerbread cookies. The edges hold a shape well if you choose to use a shaped cookie cutter. Feel free to leave your circles whole if you like nice big r...

Made these instead of my usual spice cookies as i have a family member allergic to eggs. They came out fantastic.

From around the web