Half Moon Cookies
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
59
Spice
58
Sweetness
60
Sourness
32
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 cup
Potato Flour1 cup
White Sugar13 tbsps
Butter (chilled and diced)1
Egg1 cup
Strawberry Jam1 cup
Pecan (chopped)Directions:
1
Sift the all-purpose flour, potato flour and white sugar together
2
Cut in the butter until the mixture resembles coarse crumbs
3
Add the egg and mix just until the dough begins to gather together
4
Form the dough into a ball, then flatten into a disk
5
Wrap in plastic wrap and refrigerate overnight
6
Divide dough in half and soften at room temperature for 15 minutes
7
Preheat oven to 350 degrees F (175 degrees C)
8
Line baking sheets with parchment paper
9
Knead dough briefly to soften, adding more flour it too sticky to work with
10
Roll 1 piece of dough out between sheets of floured wax paper to a thickness of 1/8 inch
11
Cut out rounds that are 2 1/2 inches across using a fluted cookie cutter or tart mold
12
Transfer cookies to the prepared baking sheet
13
Repeat with remaining dough
14
Place 1/4 teaspoon preserves in center of each cookie
15
Gently fold half of cookie over preserves, covering 2/3 of bottom half of cookie (a little bit of the bottom layer of the cookie should be showing)
16
Combine pearl sugar and nuts
17
Brush cookies lightly with beaten egg white
18
Sprinkle generously with nut mixture
19
Bake at 350 degrees F (175 degrees C) for 10 minutes or until a pale golden color
20
Cool on baking sheets for 10 minutes then transfer to rack and cool completely