Half-Moons in Vanilla

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Half-Moons in Vanilla

Vanilla Half-Moons

  • ¾ cup butter, softened

  • ½ cup white sugar

  • 2 egg yolks

  • 1 ½ vanilla beans, divided

  • 1 ½ cups all-purpose flour

  • ½ cup ground almonds

  • 2 cups confectioners’ sugar for rolling

  1. In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.

  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.

  3. Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners’ sugar. Carefully roll warm cookies in the vanilla sugar.

Nutrition Facts (per serving)

49Calories2g Fat7g Carbs1g Protein
None
Nutrition FactsServings Per Recipe80Calories49% Daily Value *Total Fat2g3%Saturated Fat1g6%Cholesterol10mg3%Sodium13mg1%Total Carbohydrate7g2%Dietary Fiber0g1%Total Sugars5gProtein1gCalcium4mg0%Iron0mg1%Potassium11mg0%
None

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