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Mother's Moon Cookies

Mother's Moon Cookies

Jennie Minor

Jennie Minor

My mother used to make these cookies all the time and my family absolutely loves them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
  2. Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
  3. Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
  4. Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.
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Reviews

Bianca
13

Bianca

5/1/2008

These didn't have any flavor and were really dry.

Brandilynn7
4

Brandilynn7

9/15/2011

These were quite good. I used a tablespoon of vanilla (because I love vanilla flavor and I always up the extract in recipes) and rolled the cookies in cinnamon sugar before baking, instead of rolling them in powdered sugar after they had baked. I would make them again. They were great with my morning coffee.

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