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A classic Christmas cookie in the shape of a crescent moon. Sprinkle with powdered sugar or ice with the included recipe for vanilla glaze.
serves/makes:
ready in:
2-5 hrs
1 review
ingredients
1 cup butter, at room temperature
1 1/4 cup sugar
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 1/2 cup all-purpose flour
1 1/2 cup ground blanched almonds
1 teaspoon vanilla extract
Icing
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 1/2 tablespoons water
directions
Combine the butter and sugar in a mixer bowl and cream together until fluffy and light.
Add grated lemon peel, salt, flour, almonds, and vanilla. Mix well.
Place dough in a covered container and place in the refrigerator for several hours (or overnight) until chilled.
When ready to bake, preheat oven to 325 degrees F.
Roll dough out to 1/8-inch thickness. Cut with crescent cookie cutter. Reroll scraps and cut again (you may need to re-chill the dough to make it workable).
Place the cutouts 1/2-inch apart on an ungreased baking sheet. Bake at 325 degrees F for 8-10 minutes or until done. Remove from oven and let cool on the baking sheet for 1 minute then remove to a cooking rack.
To ice the cookies, combine the confectioners sugar, vanilla, and water until smooth. Add additional water if needed. Spread the icing over the tops of the warm cookies.
Alternately, sprinkle warm cookies with powdered sugar instead of icing them.
recipe tips
If the dough becomes too soft while rolling out, place it back in the refrigerator for a few minutes to firm up. This makes cutting and handling easier.
For a different flavor, try adding a half teaspoon of almond extract to the dough or icing.
When icing the cookies, use a small spatula or the back of a spoon for a smooth finish. Allow the icing to set completely before storing.
For a more pronounced lemon flavor, add an extra teaspoon of lemon zest to the dough. Make sure it's finely grated to distribute evenly throughout the cookies.
To get a uniform thickness when rolling out the dough, use rolling pin rings or place two wooden dowels of the same thickness on either side of the dough as guides.
common recipe questions
What type of butter works best for Yule Moon Cookies?
Unsalted butter is preferred for baking as it allows you to control the amount of salt in the recipe. Make sure it's at room temperature to cream smoothly with the sugar.
Can I use almond flour instead of ground blanched almonds?
Yes, almond flour can be used as a substitute for ground blanched almonds. It offers a similar texture and flavor.
Why do I need to chill the dough before baking?
Chilling the dough solidifies the fat in the cookies, which helps prevent spreading during baking, helping the cookies maintain their shape.
How do I know when the cookies are done baking?
The cookies are done when they are set and lightly golden around the edges. Since oven temperatures can vary, start checking at 8 minutes to prevent overbaking.
What's the best way to store Yule Moon Cookies?
Store the cookies in an airtight container at room temperature. They can last for up to a week. Separating layers with parchment paper can help maintain their texture.
Can the cookie dough be frozen for later use?
Yes, the cookie dough can be frozen for up to 3 months. Wrap it well in plastic wrap and place it in a freezer bag. Thaw in the refrigerator before rolling out.
How can I make the cookies gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Measure it carefully to avoid altering the dough's consistency.
What can I use if I don't have a crescent cookie cutter?
If you don't have a crescent cookie cutter, you can shape the dough into crescent shapes by hand or use a small glass to cut circles and then shape them.
How can I prevent the icing from being too runny or too thick?
Adjust the consistency of the icing by adding more water to thin it out or more confectioners' sugar to thicken it. Aim for a spreadable consistency that will hold on the cookies.
Can I decorate the cookies with anything else?
Yes, you can decorate them with colored sprinkles, edible glitter, or candied lemon peel before the icing sets for a festive touch.
nutrition data for yule moon cookies
Nutritional data has not been calculated yet.
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reviews & comments for yule moon cookies
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Skyler REVIEW:
December 9, 2018These are probably the best cookies I've made outside of chocolate chip cookies. Honestly, they taste just as good without the icing as with it. The icing is extreeext sugary by itself, but paired with the cookie, it really balances it out. I made SOOO many cookies. Needless to say, they're going to be plenty for Yule this year!
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