Half Moons III

2
SAUNDRA 1

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

Ingredients 8 h 22 m {{adjustedServings}} servings 50 cals

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Original recipe yields 180 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews 2

  1. 4 Ratings

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KC Peacenik
12/26/2008

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 round cookies -- the baking time is the same. The recipe makes an astounding amount of dough, so it's easy to freeze half of it for later. For best freshness, or if you are going to freeze the baked cookies, wrap the cookies individually with plastic wrap as soon as they reach room temperature to preserve the moisture and cakelike quality. You can also put them in a cookie jar with a piece of bread.

atcbabe1
12/22/2011

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