Moonbeam Munchies Recipe

Moonbeam Munchies Recipe photo by Taste of Home

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This simple from-scratch sugar cookie dough can be mixed in a flash and is easy to roll and cut. (Need to move at "light speed"? Use purchased refrigerator cookie dough.)

This recipe is:

Quick

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Moonbeam Munchies Recipe

Prep: 15 min. + chilling Bake: 10 min.

Yield: 36 Servings

15 10 25

Ingredients

2 cups sugar
1 cup shortening
1 egg
2 teaspoons lemon extract
5-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup water
5 drops yellow food coloring

Directions

In a large bowl, cream sugar and shortening. Add egg and extract. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour milk. Mix well. Refrigerate for 2 hours or overnight.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a round cookie cutter. If desired, cut some circles in half and form into half moon shapes. Place on greased baking sheets.
Bake at 350° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Combine water and food coloring; brush over cooled cookies. Let dry completely. Store in airtight containers. Yield: 6 dozen whole moons.

Editor's Note: Prepared refrigerator sugar cookie dough can also be used.

Nutritional Facts 1 serving (2 each) equals 166 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 73 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Originally published as Moonbeam Munchies in Quick Cooking May/June 1998, p39