So many memories of sitting in my Oma’s kitchen in her (at the time) fashionable green plastic chairs and rolling cookie dough on the white and green speckled table. She was always so patient as my sister and I played with the dough and made all sorts of shapes. Oma made so many wonderful and delicious cakes and dishes, but these cookies stand out among my favorites. The vanilla-almond scent is so inviting as they bake.
Recipe reprinted with permission from “Cook, Pray, Eat Kosher: The Essential Kosher Cookbook for the Jewish Soul,” by Mia Adler-Ozair, Feldheim, November 2015
Oma’s Crescent Moon Cookies
Servings
30 Servings
Ingredients
- 1 cup butter room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2-1/2 cups flour
- 1 cup ground almonds
- 1/4 cup sifted powdered sugar
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar together until light and fluffy, add extracts and mix.
- Add flour and almonds, mix thoroughly.
- Take generous tablespoons of dough and roll each into a ball, about one inch in diameter, and then shape into crescents.
- Place onto parchment-lined baking sheet and bake for 15 to 20 minutes until light-golden-brown.
- Cool cookies on wire racks and dust with powdered sugar.
This recipe yielded today 25 cookies and it was quite bit more than just 30 minutes to set these cookies up. The batter, to start off is dry so to form them into a ball is interesting. You’ll either need to have somewhat moist hands from either water or a slight coat of oil on your hands otherwise they will just crumble & fall apart. The batter sticks to your hands so you’ll need to scrap it off so that you don’t lose any of the batter. Be patient upon making these cookies as the reward is that the flavor is delectable once they cool. PLEASE sit when making these cookies as standing will put a major strain on the lumbar region of of your back.
Haha, thanks for all the suggestions.
I can’t say for sure, we haven’t tried it, sometimes these sorts of cookies don’t work as well with coconut oil but if you do try we would love to hear.
Do these work with refined coconut oil instead of butter? Does almond flour work for ground almonds?