ForneyLife

Walnut Moons!

Posted in Recipes by Sarah on December 1, 2009

Happy December Everyone!  I thought a fun and festive way to fill the blog this month would be to upload a Christmas cookie recipe every day!  It’ll be sort of like an Advent calendar, but with tasty results.  And, by Christmas, we should have a great digital collection of all of our favorites.

I thought I’d start today with an old stand-by, one of the most prolific of mom’s Christmas cookie recipes:  Walnut Moons!

Walnut Moons

Ingredients
  • 1 lb (4 sticks) butter (set out to soften)
  • 4 c flour, sifted
  • 2 c confectioner’s sugar
  • 1 lb (4 cups) walnuts
Prep
  • Cream butter
  • Gradually stir in the sifted flour and confectioners sugar (can use Stand Mixer, and then once the dough gets tough can finish with HANDS)
  • Grind the walnuts (use either grinder or food processor with “grind” setting)
  • Add ground walnuts to the dough
  • Plop the dough into a ceramic bowl & cover the dough (as opposed to the bowl) tightly with wax paper
  • Chill in fridge for minimum 1 hour (can sit overnight if you wish)
Directions

Preheat oven to 400 degrees.

Take small palm-fulls of chilled dough and roll into logs.  Slice into 1-inch segments.  Pinch and shape each segment into crescents (moons!).

Place the moons on a non-stick cookie sheet.  Use the entire sheet for even baking.  Bake in oven approximately 10 minutes until very lightly golden.

Remove from oven & let cool for 2 minutes.

Scrape the moons into pan or bowl of white sugar.  Roll/toss to coat, leave in sugar for a minute or two.  Set on newspaper or wax paper to cool.

NOTE:  This recipe yields 100 cookies.  But remember, Walnut Moons can be stored in Tupperware and frozen for several weeks!

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