Vanilla Half-Moons Recipe - Allrecipes.com
Vanilla Half-Moons Recipe
  • READY IN 12 mins

Vanilla Half-Moons

Recipe by  

"Great German recipe. It has been very popular at our home during the holidays."

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Ingredients Edit and Save

Original recipe makes 80 half-moons Change Servings
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  • PREP

    2 mins
  • COOK

    10 mins
  • READY IN

    12 mins

Directions

  1. In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.
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Reviews More Reviews

Oct 14, 2011

I'll give this recipe five stars, because the resulting cookie really was delicious. However, if you're looking at the serving size as a guideline, I didn't find it accurate. I used balls that were definitely under a tablespoon each, and only got 5 dozen cookies. I was skeptical when I saw the quantities of the ingredients, and it turns out I was right. I didn't make the half moon shape, I just rolled each bit of dough into a ball and flattened them a bit. Took 12 minutes, and ended up delicious. Reminded me a bit of shortbread.

 
Oct 12, 2010

Simple and delicious cookie recipe. I was looking for something to use up some vanilla beans and this worked well. I will definitely be making these again around the holiday season to share with friends and family.

 

10 Ratings

Dec 24, 2011

These have been a Christmas tradition at our home for years now. Since the dough is rather sticky, I tend to refrigerate and then shape small bits into cresents rather than rolling them into ropes. Instead of powdered sugar, we use vanilla suger so they have an extra vanilla punch

 
Dec 18, 2011

These are great! We live in Germany and these are the best ones I have had yet. I have the form so that was easy. I only used one vanilla bean and used vanilla sugar after baking being that I was out of powdered sugar, oops. These are like yummy pecan sandies, but almond.

 
Aug 24, 2011

These are SUPER delicious and SO light to eat YUMMMMM

 
Jan 24, 2011

my husband says these are better than his grandmas!

 
May 16, 2014

These cookies are fantastic. I only made one change to sub coconut oil for the butter since my daughter is allergic to dairy. I did have two problems, one was the same as another reviewer in that the quantity stated is way off. I used a tablespoon measure to make sure they were all the same size. I only got 30 cookies total. The other that was when bending them they kept breaking on me and just didn't want to shape very well to they were hard to form. But the taste is great. I do think in the future I will sift on the powdered sugar instead of trying to roll the cookies in it. It should be easier and prettier.

 

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Nutrition

  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 13 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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