Title: Moon Cookies
Categories: Cookies
Yield: 60 Cookies
1 1/2 c Butter; softened
3/4 c Honey
1 ts Vanilla extract
2/3 c Almonds; very finely ground
1 3/4 c Whole wheat pastry flour
1 3/4 c Unbleached white flour
Jam; for center of cookies
- (optional)
Using electric mixer if available, cream softened butter, honey, and
vanilla together until smooth. Add almonds, then flours. Work in with
hands and knead on floured board until well mixed. If there is time,
refrigerate dough 1 hour before cutting into shapes.
Roll out dough approximately 1/8 to 1/4" thick on large floured
board. Be generous with the flour: it will save you the frustration
of finding cookies stuck to your rolling surface. Cut into shapes
with cutters or an upside-down glass. If filling with jam, make a
thumbprint in the center of each cookie and put a dab of your
favorite jam in it after you place the cookies on a cookie sheet.
Bake on oiled cookie sheets for 7 to 12 minutes at 325°F, depending
on cookie size and thickness. The thinner the cookie, the quicker it
bakes. Bake until the edges of cookies are light brown. Let cool on
racks. Both the cookies and the dough freeze well.
Recipe by Horn of the Moon Cookbook by Ginny Callan
