Hungarian Crescent Moon Cookies
Hungarian Crescent Moon Cookies
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Course: Comfort, Dessert, Fall, Holiday, Vegetarian, Winter
- 1 1/2 cups pecan, ground well in processor
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1/2 pound butter
- 1 teaspoon vanilla
- 2 salt
- 1/2 cup hot water
- 2 cups powdered sugar
Preheat oven to 325 degrees. Cream butter and sugar well using a hand mixer, for about 2 minutes. Continue mixing, and add flour, about a third at a time, add nuts and vanilla. Add a small pinch of salt to bring out the flavors. By hand stir in water about a tablespoon at a time. The dough should be easily formed and should not be sticky. If it falls apart, you can add more water, and if it becomes sticky you can add more flour.
Scoop the dough in small tablespoons into your hand and roll into balls before placing evenly onto an ungreased pan. Press and mold the balls into crescent moon shapes using your fingers. Bake for about 25 minutes until golden brown and crisp.
When the cookies come out of the oven, sprinkle them with powdered sugar and place them on a cooling rack, then sugar again before serving. The cookies should be covered in a white layer of sugar.