MOON COOKIES RECIPES RECIPES

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MOTHER'S MOON COOKIES RECIPE | ALLRECIPES



Mother's Moon Cookies Recipe | Allrecipes image

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

Provided by Jennie Minor

Categories     Desserts    Cookies    Cut-Out Cookie Recipes

Yield 1 dozen plus

Number Of Ingredients 7

1?½ cups all-purpose flour
¾ cup confectioners' sugar
½ teaspoon salt
¼ cup sweetened condensed milk
½ teaspoon vanilla extract
½ cup butter, softened
1 cup chopped walnuts

Steps:

  • 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.
  • Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
  • Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
  • 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.

Nutrition Facts : Calories 238.6 calories, CarbohydrateContent 24.2 g, CholesterolContent 22.5 mg, FatContent 14.7 g, FiberContent 1.1 g, ProteinContent 3.7 g, SaturatedFatContent 5.8 g, SodiumContent 160.1 mg, SugarContent 11.1 g

MOON COOKIES RECIPE - PILLSBURY.COM



Moon Cookies Recipe - Pillsbury.com image

Have fun with these easy and sweet Halloween treats, a perfect addition to your dessert table. Add some frosting to Pillsbury™ sugar cookies cut into crescent moons.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
1/2 cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
1/4 teaspoon yellow paste food color
1/4 cup yellow sanding sugar

Steps:

  • Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch crescent moon-shaped or round cookie cutter. On ungreased cookie sheet, place cutouts 1 inch apart. Reroll dough and cut additional cookies.
  • Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • Tint frosting with yellow food color. Frost cookies. Sprinkle with yellow sugar. Let stand until set.

Nutrition Facts : Calories 173 , CarbohydrateContent 26 g, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 87 mg

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