Moonbeam Munchies Recipe
Moonbeam Munchies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.)
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.

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

Nutritional Facts

2 each: 166 calories, 6g fat (2g saturated fat), 7mg cholesterol, 73mg sodium, 25g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
  4. 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.
Originally published as Moonbeam Munchies in Quick Cooking May/June 1998, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMoonbeam Munchies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review