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Crescent 'Moon' Cookies—Rohlicky Recipe

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This recipe for Crescent 'Moon' Cookies—Rohlicky is from Stirring Up Memories with Anezka, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. butter (or ½ lb. butter + ½ lb. margarine)
2 cups icing sugar + 4 cups flour
1½ cups ground white almonds
1 tsp. vanilla or almond flavouring + a pinch of salt
Icing sugar (for dusting the cookies)
Directions:
Directions:
Beat butter and sugar in a large bowl until fluffy. Add flavouring and salt. Gradually beat in flour and ground almonds and work with hands or mixer quickly until just combined.

Wrap in plastic wrap, pressing into a flat disk. Refrigerate for about 30 minutes. Scoop dough into heaping teaspoon balls. Roll into a 3-inch log with tapered ends, turning both ends inward to form a Crescent. Chill 15 minutes. Bake at 375º until lightly browned at the edges, about 11 minutes. Let cool and gently dust with icing sugar.
Personal Notes:
Personal Notes:
These Christmas cookies were a holiday favourite in our house. Light, buttery and delicious—they’d melt in your mouth. Sandra calls them her favourite ‘Grandma’ cookies, a delicious reminder of memories she holds close to her heart.

 

 

 

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