FULL MOON COOKIES RECIPES

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MOTHER'S MOON COOKIES RECIPE | ALLRECIPES



Mother's Moon Cookies Recipe | Allrecipes image

My mother used to make these cookies all the time and my family absolutely loves them.

Provided by Jennie Minor

Categories     Desserts    Cookies    Cut-Out Cookie Recipes

Yield 1 dozen plus

Number Of Ingredients 7

1?½ cups all-purpose flour
¾ cup confectioners' sugar
½ teaspoon salt
¼ cup sweetened condensed milk
½ teaspoon vanilla extract
½ cup butter, softened
1 cup chopped walnuts

Steps:

  • Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
  • Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
  • Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
  • Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.

Nutrition Facts : Calories 238.6 calories, CarbohydrateContent 24.2 g, CholesterolContent 22.5 mg, FatContent 14.7 g, FiberContent 1.1 g, ProteinContent 3.7 g, SaturatedFatContent 5.8 g, SodiumContent 160.1 mg, SugarContent 11.1 g

FULL MOON PIES RECIPE - BETTYCROCKER.COM



Full Moon Pies Recipe - BettyCrocker.com image

Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

1/2 cup butter, softened
1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup milk
2 eggs
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
3/4 cup marshmallow crème (from 7-oz jar)
1 cup powdered sugar
4 teaspoons milk
Orange edible glitter

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
  • Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
  • Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
  • In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.

Nutrition Facts : Calories 390 , CarbohydrateContent 64 g, FatContent 3 , FiberContent 1/2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 440 mg

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