There is a real easy way to make half moon cookies. I ran a bakery years ago and what we used was a yellow cake mix.
Follow the directions except add 1 cup (or more) of plain white flour to have a batter that is thick. Using a regular size
ice cream scoop, scoop the batter onto a greased or, better yet, parchment lined cookie sheet. The batter should be
thick enough so that they hold their shape. No more than 6 on a sheet. Bake till light golden and touched with finger springs back. Frost with chocolate and vanilla frosting.