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Vanilla Half-Moons

Vanilla Half-Moons

  • Prep

    2 m
  • Cook

    10 m
  • Ready In

    12 m
HENDRIK

HENDRIK

Great German recipe. It has been very popular at our home during the holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.
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Reviews

j00lius
10

j00lius

10/14/2011

I'll give this recipe five stars, because the resulting cookie really was delicious. However, if you're looking at the serving size as a guideline, I didn't find it accurate. I used balls that were definitely under a tablespoon each, and only got 5 dozen cookies. I was skeptical when I saw the quantities of the ingredients, and it turns out I was right. I didn't make the half moon shape, I just rolled each bit of dough into a ball and flattened them a bit. Took 12 minutes, and ended up delicious. Reminded me a bit of shortbread.

~Plu~
8

~Plu~

10/12/2010

Simple and delicious cookie recipe. I was looking for something to use up some vanilla beans and this worked well. I will definitely be making these again around the holiday season to share with friends and family.

TERRIMOMOF4
6

TERRIMOMOF4

12/24/2011

These have been a Christmas tradition at our home for years now. Since the dough is rather sticky, I tend to refrigerate and then shape small bits into cresents rather than rolling them into ropes. Instead of powdered sugar, we use vanilla suger so they have an extra vanilla punch

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