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Half Moons

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Ingredients
  Soft shortening 1⁄2 Cup (8 tbs)
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Ground blanched almonds 2⁄3 Cup (10.67 tbs)
  Sifted regular all purpose flour 1 2⁄3 Cup (26.67 tbs)
  Salt 1⁄4 Teaspoon
  Confectioners' sugar 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
Directions

Make, then freeze this dough:
1. In large bowl, with mixer at high speed, cream shortening with butter and granulated sugar until verv light and fluffy. Stir in almonds. Combine flour with salt; stir into shortening mixture.
2. Freezer-wrap and freeze dough until needed (up to one week).
To bake:
1. Unwrap frozen dough; let thaw at room temperature until firm, but pliable.
2. Start heating oven to 325°F.
3. On wax paper, lightly floured if needed, with hands roll a small portion of dough (refrigerate rest) into a roll 1/2 inch thick; cut it into 4-inch lengths. Then, with fingers, shape each length into a crescent. Place on un-greased cookie sheets.
4. Bake about 10 minutes, or until set, but not brown.
5. Remove very carefully, while hot, and sprinkle with confectioners' sugar combined with cinnamon; let cool on wire racks.
6. Repeat with rest of dough. Store in tightly-covered container. Makes about 4 dozen.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Cinnamon

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