Vanilla Half-Moons

6 Reviews

Prep: 2 min
Cook: 10 min
Ready In: 12 min

“Great German recipe. It has been very popular at our home during the holidays.” - by HENDRIK

Ingredients

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 1/2 vanilla beans, divided
1 1/2 cups all-purpose flour
1/2 cup ground almonds
2 cups confectioners' sugar for rolling

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Metric US

Original recipe yields 80 half-moons

Directions

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.
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.
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.

Nutrition

Amount Per Serving (80 total)

Calories
49 cal
2%

Fat
2.4 g
4%

Carbs
6.5 g
2%

Based on a 2,000 calorie diet

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Reviews (6)

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j00lius

Oct. 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 ..." See moredefinitely 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~

Oct. 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 fri..." See moreends and family."

TERRIMOMOF4

Dec. 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. ..." See moreInstead of powdered sugar, we use vanilla suger so they have an extra vanilla punch"

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