These are wonderful for full moon rites!

Recipe Summary

Servings:
6
Yield:
1 1/2 dozen
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almonds, almond extract, flour, and sugar until thoroughly mixed. Work in butter and egg yolk with hands; until well blended. Chill the dough for one hour.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Pinch off pieces of dough about the size of your thumb and shape into crescents. Place on greased cookie sheets and bake for about 16 minutes.

Nutrition Facts

416 calories; protein 8.3g; carbohydrates 34.6g; fat 28.3g; cholesterol 74.8mg; sodium 111.2mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/16/2008
These were fantastic! Used 1/4 teaspoon of almond extract. Can't imagine flavor if only 3 drops. These were great, would make an awesome Christmas cookie. Read More
(21)

Most helpful critical review

Rating: 3 stars
02/23/2009
Time consuming because the dough is so dry and crumbly and you have to form them so very large not delicate looking. But tasty. Read More
(4)
38 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/22/2009
This was a very tasty cookie. It's not too sweet unlike many cookies. I absolutely love this recipe and it will be a regular here in my abode. I used almond slivers instead of grated almonds. Turned out quite yumm. Thanks for a delicious, perfectly textured, gorgeous cookie recipe! Full moon, new moon, any moon! This would be DELICIOUS with pecans and pecan or vanilla extract instead of the almond flavor. Especially if you love Pecan Sandies! I only refrigerated the dough for 15 minutes. The dough seems perfect for molding as soon as you finish blending ingredients. Read More
(21)
Rating: 5 stars
07/16/2008
These were fantastic! Used 1/4 teaspoon of almond extract. Can't imagine flavor if only 3 drops. These were great, would make an awesome Christmas cookie. Read More
(21)
Rating: 5 stars
01/26/2004
Good to see another moon girl here. I like these rolled in powdered sugar! Read More
(15)
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Rating: 5 stars
12/20/2007
I made this and they were really good although the dough dosen't need to go to the fridge its stiff enough to mold and bake. It is great and healthy. Almost any sugar and lots of almonds thanks!! Read More
(8)
Rating: 5 stars
02/28/2012
Isn't this the same recipe in Cunningham's book back in the recipe section? Curious to know if you came across a different one though. Tried the recipe for a full moon rite and everyone loved it! Even my finicky toddler! Read More
(7)
Rating: 5 stars
06/10/2010
I've been making this cookie for years and years usually at Christmas. Got the recipe many years ago from my sister-in-law who had a great sense of humor. Because of the shape she called these "dog doo" cookies and that's what they've been called in my home since then. I will make the crescent shape but I also make them round start with small balls of dough and then slightly flatten them with a fork. The powdered sugar has some deep ridges to stick to. Roll them in powdered sugar when they come out of the oven and then roll again if you want more sugar. I don't use almonds but use pecans instead. I don't grind them fine but I do "chop" them fine. You still get bits of pecan when you bite into the cookie. Overall a wonderful rich cookie that's excellent with coffee. Read More
(7)
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Rating: 5 stars
12/10/2010
I added more extract than recommended and will add even more (1/2 ts) next time. Had some almond sliver left over from something else and they looked like a cup so I threw them in the food processor, ground them up then tossed int he rest of the ingredients. I added a Tablespoon of water to turn it into a workable dough. I really like the old world Christmas cookie flavor. Thank you for posting this. Read More
(7)
Rating: 5 stars
06/05/2013
This is perfect the way it is. I have made it several times. Sometimes I forget to add the extract other times I've put in as much as 2 tsp. I use frozen almonds. And pulse everything in my Cuisinart processor. I don't chill the dough and press it into form on cellophane. I use parchment paper to bake on and coat in powder sugar once baked. Family can't keep their paws off them! If you think they are too crumbly add a teaspoon or two of water or milk or an extra egg yolk. It might be a climate thing. Read More
(6)
Rating: 5 stars
11/12/2005
Yummy!! Made a large batch for a full moon ritual and was told not to show up without these!:) Definitely a keeper! Read More
(6)
Rating: 3 stars
02/23/2009
Time consuming because the dough is so dry and crumbly and you have to form them so very large not delicate looking. But tasty. Read More
(4)
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