This half moon cookie recipe was given to us by one of our most loyal listeners who has shared with us for over thirty years! She has always been known as "Mary, the Hungarian lady " and she says this recipe for moon cookies, has the texture of a pound cake and is authentic Hungarian. Mary, we thank you for sharing one more time. - Bob
MARY'S HALF MOON COOKIES
1/2 lb. sweet butter
1 c. granulated sugar
1 1/2 t. baking powder, heaping
5 large eggs
1 1/2 c. pastry flour (Velvet pastry flour)
1/4 t. vanilla
grated rind of a whole lemon
pinch of salt if sweet butter is used
HALF MOON COOKIE TOPPING:
1/2 c. ground walnuts
2 T. powdered sugar combined
Sift flour, baking powder and salt together and set aside. Separate the eggs. Add just a dash of salt to the egg whites and beat til stiff. Fold in 2 T. of powdered sugar to the whites and set aside. Beat the yolks with part of the sugar til very creamy and set that aside. Cream the softened butter and the rest of the sugar til very creamy. Combine the rind, vanilla and yolks and blend well. Add the flour, in 3 parts, beating after each addition. Fold in the beaten whites gently with a spatula. Pour into a buttered and floured pan. Shake the pan to have batter even. Sprinkle the half moon topping topping mixture on top. Bake cookies at 350° for 30 minutes or til golden. While the cake is still hot or warm, use a wine glass or a cookie cutter to cut the cookies into 1/2 inch moon shapes.
Note: The very first moon cookie will be a full moon shape, all the rest should be half moons. You may cut it into a diamond shape cookie if desired. Make sure the oven is preheated and the pan is prepared before starting the cookies. The cookie recipe can be doubled and freezes well in a covered container.
Half Moon Cookie recipe published in our October, 1993 Menu Minder.