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Crescent Cake Cookies

"These are wonderful for full moon rites!"
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servings 416 cals
Original recipe yields 6 servings (1 1/2 dozen)


  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 28
  1. 35 Ratings

Most helpful positive review

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.

Most helpful critical review

Time consuming, because the dough is so dry and crumbly, and you have to form them so very large, not delicate looking. But tasty.

Most helpful
Most positive
Least positive

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.

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. Tu...

Good to see another moon girl here. I like these rolled in powdered sugar!

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...

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 ...

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 thes...

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 proce...

VERY tasty, I do believe I'll be making these again for Litha this year. I had to add 2 tbsp milk to make the dough come together, and I used coconut oil instead of butter (which left my hands ...

Yummy!! Made a large batch for a full moon ritual and was told not to show up without these! :) Definitely a keeper!