- Nov 26, 2016
- central NC
Crescent Moon Christmas Cookies came to America with German immigrants in the 1800s. This recipe is also known as “shortbreads” and has been passed along for generations. The traditional version is made with walnuts, almonds or hazelnuts, but you can choose your favorite or use all three!
Crescent Moon Christmas Cookies
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
2 1/3 cups flour
1 cup ground almonds (walnuts, hazelnuts or a mixture of all three)
1 cup powdered sugar
Preheat oven to 350 F. degrees.
Line 2 baking trays with parchment paper.
Using a hand mixer, beat the butter with sugar until light and fluffy.
Add vanilla extract and almond extract. Mix well until blended.
Stir in the flour and almonds until it becomes a firm dough.
Working with 1 tablespoon of dough at a time, lightly roll into a small log, and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape and place on baking tray.
Bake 12-15 minutes or until cookies are lightly brown.
Sift powdered sugar into a small shallow bowl.
While the cookies are still warm, roll the crescents in the powdered sugar.