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Moonbeam Munchies

By: Taste of Home Test Kitchen

"This simple from-scratch sugar cookie dough can be mixed in a flash and is easy to roll and cut. (Need to move at 'light speed'? Use purchased refrigerator cookie dough.)"

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 36 servings

Ingredients

2 cups sugar
1 cup shortening
1 egg
2 teaspoons lemon extract
5 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour milk
1/2 cup water
5 drops yellow food coloring

Directions

In a mixing bowl, cream sugar and shortening. Add egg and extract. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour milk. Mix well. Refrigerate for 2 hours or overnight. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a round cookie cutter. If desired, cut some circles in half and form into half moon shapes. Place on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool. Combine water and food coloring; brush over cooled cookies. Allow to dry completely. Store in airtight containers.

Footnotes

Editor's Note: To sour milk, place 1 tablespoon white vinegar in a measuring cup. Add milk to equal 1 cup. Prepared refrigerator sugar cookie dough can also be used.