Crescent Cake Cookies

Crescent Cake Cookies

26 Reviews 3 Pics
Recipe by  ShadowSpirit

“These are wonderful for full moon rites!”

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Adjust Servings

Original recipe yields 1 1/2 dozen



  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.

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Reviews (26)

Rate This Recipe


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. 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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Glazed Rum Cookies


next recipe:

Viennese Crescent Holiday Cookies