Moon Cookies

Submitted by LizAnn

"A butter cookie made without eggs and a hint of clove. The cookie itself gets most its sweetness from the powder sugar add after they are baked and cooled. The dough needs to be refrigerated 1-2 hours ahead of shaping and baking.  The other cookies are a separate recipe of my own also "Cardamon"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 40 3" cookies

ingredients

• 2 cups unsalted butter, grade AA
• 1⁄4 cup nutiva shortening
• 1 cup confectioners' sugar (powder)
• 1⁄4 cup confectioners' sugar (powder)
• 1 tablespoon vanilla extract
• 5 1⁄2 cups sifted all-purpose flour
• 1 teaspoon sea salt
• 2 tablespoons a small handful l whole cloves
• 1 lb powdered sugar (additional)

directions

1. Place softened butter and shortening in large mixing bowl and beat on high for 5 minutes.
2. Add 1 and 1/4 cup powder sugar to butter and beat till smooth and creamy.
3. Beat vanilla into mixture until well incorporated.
4. Mix together salt and flour.
5. With a wooden spoon, gently stir and fold flour into butter mixture, 1 cup at a time.
6. Gently form two equal size balls out of dough and wrap individually in wax paper. Place in a plastic bag and refrigerate for a minimum of 1 hour. Dough should be firm and not sticky.
7. Using a #40 scoop rolls this into a ball then shape into a moon. Place a large cookie sheet lined with parchment and lightly sprayed with non-stick spray. Leave about 1/2" space between cookies. The balls are a tiny bit larger than a walnut.
8. Place 3 whole cloves in each cookie; long side goes into the cooke and head sits on top of it to be removed immediately after baking. Place one on each end and one in the middle of each cookie. .
9. Bake in a preheat oven at 325 degrees for approximately 20 minutes. Cookies should be set but not brown. If they start to brown, remove immediately.
10. Let cookies sit 1 minute then carefully remove and discard cloves.
11. Let cool completely.
12. Take a large jelly roll or cookie sheet and sprinkle powder sugar about 1/8 inch deep over bottom. Place the cooled cookies on the sugar layer then use a sifter to sprinkle powder sugar over top. Let sit for about 10 minutes before rolling in powder sugar again for a second coat. You can roll a third time if you desire, then store covered to keep fresh. You can always sift fresh powder sugar over them when you serve them if desired.