Chinese Harvest Moon Cookies

by Tiffany Ferris

Prep time: 0:15 Overall time: 0:35

Servings:

INGREDIENTS

1 Cup of soft butter
1/2 cup of icing sugar
1 Tablespoon of vanilla
1 cup of ground blanched almonds
1 1/2 cup of all purpose flour

INSTRUCTIONS

Cream butter. Sift sugar and gradually mix with butter. Blend vanilla and almonds, and slowly knead in flour. Put dough into refrigerator.

Once the dough has cooled, sprinkle flour on the counter. Roll dough out to a thickness of one centimeter. Cut the dough into form shapes.

An upside-down cup works well as a full harvest moon cookie cutter. Make a crescent-shaped moon by cutting a full moon into two halves and pulling at the two ends until it looks like a crescent moon. To make a rabbit or a toad, cut the shapes out on a piece of paper, press the paper down on the rolled-out dough, and trim around the shape.

Bake the cookies on a greased cookie sheet in a preheated 350°F (180°C) oven for 15 minutes.

CHEF COMMENTS

Yummy for a chinese food party. The cookies can be sprinkled with a bit of icing sugar. Enjoy!!

Tagged: cookies, desserts, mooncookies add tags

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