Recipe by ShadowSpirit
"These are wonderful for full moon rites!"
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finely ground almonds
1 1/4 cups
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.
Time consuming, because the dough is so dry and crumbly, and you have to form them so very large, not delicate looking. But tasty.
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.
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!!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Crescent Cake Cookies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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