Mother's Moon Cookies

2 Reviews Add a Pic
Jennie Minor
Recipe by  Jennie Minor

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

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Adjust Servings

Original recipe yields 1 dozen plus



  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 (2)

Rate This Recipe


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



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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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Glazed Rum Cookies


next recipe:

Half Moon Cookies